By Jane Curran
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
, 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.
HOW TO MAKE RASPBERRY MERINGUE TRIFLES
- 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
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.
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.
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