Meringue Trifle Recipe
Ingredients
| Blackberries | 2 Pound, mixed | |
| Sugar | 3/4 Cup (16 tbs) | |
| 8 oz plain cookies | ||
| 1/4 cup maraschino or cherry brandy | ||
| Milk | 1 Cup (16 tbs) | |
| Cream | 1/2 Cup (16 tbs) | |
| Custard powder | 2 Tablespoon | |
| Egg whites | 4 | |
Directions
GETTING READY
1. Wash all the fruit, remove the stalks, skins and pits, and chop them all
MAKING
2. In an ovenproof dish, add all the fruits and spinrkle four tablsepoons of sugar on top
3. Lay the cookies on top of the fruits, sprinkle liqueur on top
4. In a saucepan, heat all but a little bit of the milk with cream and four tablespoons of the rest of the sugar
5. In the milk reserved, add the custard powder, pour into hot milk and stir well
6. Allow to boil, stirring all the while and allow to simmer till thick; : cool it and pour it over the cookies and fruit
7. In a bowl, beat the egg whites till frothy, add the rest of the sugar and beat till stiff again
8. Pile it over the ptrifle and bake at 350° F for ten minutes or less until the meringue sets
SERVING
9. Can be serfved chiled or even at room temperature
1. Wash all the fruit, remove the stalks, skins and pits, and chop them all
MAKING
2. In an ovenproof dish, add all the fruits and spinrkle four tablsepoons of sugar on top
3. Lay the cookies on top of the fruits, sprinkle liqueur on top
4. In a saucepan, heat all but a little bit of the milk with cream and four tablespoons of the rest of the sugar
5. In the milk reserved, add the custard powder, pour into hot milk and stir well
6. Allow to boil, stirring all the while and allow to simmer till thick; : cool it and pour it over the cookies and fruit
7. In a bowl, beat the egg whites till frothy, add the rest of the sugar and beat till stiff again
8. Pile it over the ptrifle and bake at 350° F for ten minutes or less until the meringue sets
SERVING
9. Can be serfved chiled or even at room temperature
Chef
