Raspberry Meringue Trifles Recipe

(49 ratings)

Raspberry meringue trifles-summer recipes-baking-woman and home
Total Time1 hours plus cooling
Nutrition Per PortionRDA
Calories800 Kcal40%
Fat54 g77%
Saturated Fat34 g170%


If you’re partial to an Eton mess but fancy mixing up your usual go to recipe for something a little more fancy, with a little more booze, then give this super

easy dessert recipe

a go this week and you might just be converted.

It will take you a little while to make the meringues for this

dessert recipe

, but it’s totally worth it when you see the finished result. Biscuits are soaked in raspberry liqueur to give a boozy biscuity base to this dish, and it’s topped with fresh raspberries to give it a sharp sweetness.

This recipe makes up to eight portions so it’s a great one to try next time you’ve got friends coming over.


  • 100g (4oz) boudoir biscuits (sponge fingers)
  • 150ml (¼pt) raspberry liqueur
  • 345g (12oz) fresh raspberries
  • ½tsp vanilla bean paste
  • 400ml (14fl oz) double cream, whipped to soft peaks

for the meringues

  • 2 free-range egg whites
  • 100g (4oz) caster sugar

you will need

  • 4 glass bowls


  1. To make the meringues, heat the oven to 150C, 130C fan, 300F, gas 2. Beat the egg whites until stiff, then gradually add the sugar until thick and glossy. Spoon large dollops on to a baking sheet lined with parchment paper and bake for 40 minutes, then turn off the oven and leave for 1 hour.

  2. To make the filling, soak the biscuits in the raspberry liqueur until the liquid has absorbed, and press them into the bottom of each bowl. Layer with raspberries, then pieces of smashed meringue. Stir the vanilla bean paste into the whipped cream and spoon on top of the trifles. Finish with more meringue and raspberries.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.