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Reuben Riffel’s summer-fruit meringue ‘trifle’

  • 1
  • Easy
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Recipe Ingredients

Meringue

  • 100g egg whites (about 3 large eggs)
  • 100g caster sugar
  • 100g icing sugar

Kiwi Coulis

  • 200g fresh kiwi fruit, peeled
  • 80g sugar
  • juice and zest of 1 lemon
  • 20g water

Strawberry Coulis

  • 300g fresh strawberries
  • 100g sugar
  • seeds of 2 vanilla pods
  • zest of 2 lemons
  • juice of 1 lemon

Blueberry Coulis

  • 300g blueberries
  • 100g sugar
  • seeds of 2 vanilla pods
  • juice and zest of 2 oranges

Chantilly Cream

  • 400g cream
  • 80g icing sugar
  • seeds of 1 vanilla pod

Dried-Fruit Crisps

  • A selection of fruit, like pawpaw, strawberries and pineapple, sliced very thinly sugar syrup

Boudoir Biscuits

  • 10 Boudoir biscuits
  • 250ml full-cream sherry

Custard

  • 500ml milk
  • 125g caster sugar
  • 1 vanilla pod and seeds
  • 6 egg yolks
  • 40g cornflour
  • 150ml cream, whipped into soft peaks

Recipe Directions

Meringue

  1. Preheat oven to 120°C.
  2. Whisk egg whites until soft peaks form.
  3. Slowly add caster sugar, whisking till stiff peaks form.
  4. Sift in icing sugar and gently fold into egg whites.
  5. Spread on baking sheets and bake for 30 to 40 minutes. Remove and cool.

Coulis

  1. Make each coulis separately. For each, put the ingredients in a pot, boil, blitz with a stick blender and strain.
  2. If need be, add Ultratex 3 (like cornflour) to thicken.

Chantilly Cream

  1. Whisk ingredients together till soft peaks form.

Dried-Fruit Crisps

  1. Baste fruit with the sugar syrup and dry in a hydrator overnight. Alternatively,   put fruit on greaseproof paper and bake overnight at 60°C, with the fan on if you have one.

Boudoir Biscuits

  1. Cut biscuits into chunks and soak in sherry for 30 seconds a side.

Custard

  1. Put ⅔ of the milk into a pot with half the sugar, the vanilla pod and seeds. Bring to the boil, then let stand for 10 minutes.
  2. Whisk the egg yolks and remaining sugar until pale.
  3. Mix the remaining milk with the cornflour, then strain through a fine strainer into the eggs.
  4. Remove the vanilla pod and strain the milk infusion into the egg mixture.
  5. Put the mixture in a pot and bring to the boil. Reduce to a gentle simmer and cook out the mixture for at least two minutes, whisking regularly, until it is thick and coats the back of a wooden spoon.
  6. Pour mixture into a large shallow bowl. Allow to cool, whisking every 5 minutes.
  7. Press plastic onto the surface of the custard to prevent a film from forming and refrigerate.
  8. When completely cold, fold in the whipped cream.

Assembly

  1. In a glass or on a plate, create alternating layers in this order: meringue, coulis, fruit, biscuits.
  2. Once almost full, place the cream and remaining fruit on top.

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