- For the meringue
- 2 large egg whites
- 100g (4oz) caster sugar
- ½tsp vanilla extract
- 400g (14oz) strawberries, halved
- 150g (5oz) blackberries
- 75ml (3fl oz) Grand Marnier
- For the custard
- 6 egg yolks
- 50g (2oz) caster sugar
- 1tsp vanilla extract
- 1dsp cornflour
- 1 x 568ml tub double cream
- 265g (9½oz) lemon sponge or Madeira cake, cut into chunks
- 4tbsp Grand Marnier
- 1 x 284ml tub double cream
Preheat the oven to 140 C, 120 C fan, 275 F, gas 1. Whisk the egg whites in a clean bowl to form stiff peaks. Add half the sugar and beat for about 5 minutes, then add the rest of the sugar and vanilla and beat for 5 minutes. Line a baking tray with baking parchment and spoon 6 heaped dessertspoons of the mixture onto the tray, evenly spaced out. Flatten them slightly with the back of the spoon. Bake for 45 minutes. Then turn the oven off and leave the door slightly ajar. Let the meringue cool completely in the oven.
Put the strawberries and blackberries in a bowl with the Grand Marnier and leave to marinate for at least 30 minutes.
Mix egg yolks with the sugar, vanilla and cornflour. Scald 568ml tub of cream in a pan over a medium heat, by bringing it almost to the boil and, whisking continuously, pour the cream over yolk mix. Return to heat in a clean pan and stir over a moderate heat until it starts to thicken, 10 minutes. Pour into a bowl to cool and cover with clingfilm.
Line a deep trifle dish with the sponge; pour over the Grand Marnier. Add two-thirds of the fruit, then pour over the cool custard. Chill in the fridge for about 1 hour until the custard has set. Break meringue into chunks and scatter over the custard. Whip 284ml tub of cream and spoon over the meringue. Finish with remaining fruit, drizzling over some Grand Marnier marinade. Chill for at least 1 hour.
If you want to prepare the trifle a day ahead, just make it up to the custard layer, then add the cream, meringue and mixed fruit up to 2 hours before you serve it.