Meringue Trifle – A new take on your usual trifle, jelly layered with meringue sponge, fruit and mousse and flavoured with our Sugar and Crumbs Natural Flavoured Icing sugar. Colour to compliment your occasion.
To view our full range of Sugar and Crumbs Natural Flavoured Icing Sugar see here.
Ingredients
- 1 x Packet of Jelly
Meringue Sponge
- 250g Sugar and Crumbs Whipping it up (Flavour of your choice)
- 150ml Water Room Temperature
Mousse
- 150g Sugar and Crumbs Whipping It Up (Flavour of your choice)
- 80ml Water Room Temperature
- 300ml Double Cream
Topping
- 300ml Double Cream
- 50g Sugar and Crumbs Icing Sugar ( Flavour of your choice)
- 100g Fresh Fruit – Strawberries/Raspberries or Blueberries
- Sprinkles
Instructions
Start by preparing the jelly as per the instructions on the packet and then place in the trifle dish or individual dishes to set fully. Preheat the oven to 160c Fan.
Next make the meringue sponge by whisking the whipping it up and water together until soft peaks and holding its shape. Cover a baking tray with parchment paper and then spread the meringue mix evenly across the tray.
Bake in the oven for 15 mins, then leave to cool for 15 mins.
Then make the mousse, in a clean mixing bowl add in the 150g Whipping it up and 80ml of tepid water, whip it up until again it forms soft peaks, place in another bowl, next add the double cream to the mixing bowl and whisk until its holding its shape, add the whipping it up back in the mixing bowl and fold the two together until it becomes one.
Place half of the mousse on top of the set jelly and spread out, then use a dish or cutter the same size as your bowl to cut out a perfect circle from the meringue, place this on top of the cream, then cover with sliced fruit and then another layer of the mousse and again spread out.
Lastly whisk the cream to soft peaks and add in the icing sugar to flavour whisk in lightly. Layer over the mousse and cover with more fruit, meringue off cuts and sprinkle to decorate.
Eat within 3 days
Keep in the fridge
