MERINGUE TRIFLE WITH RASPBERRIES, MANGO & CUSTARD

SERVES 8

PREP + COOK TIME: 1 hour, 15 min

FOR THE MERINGUE DISCS

• 6 jumbo egg whites

• 1 cup caster sugar

• pinch of salt

• 100g dark chocolate, melted

FOR THE CUSTARD

• 35g butter

• 35g flour

• 1½ cups milk

• 80g sugar

• ½ tsp vanilla extract

• 2 egg yolks

• 1½ cups cream, whipped firm

• 2 mangoes, peeled and sliced, or cubed

• 160g fresh raspberries

1. To make the meringues: Preheat the oven to 140ºC and line 3 oven trays with baking paper.

2. Place the egg whites in a large, clean bowl. Whisk to soft peaks. Slowly whisk in sugar, beating until it has all been incorporated and the mixture is firm. Add the melted chocolate and swirl it through the meringue mixture.

3. Divide the mixture among the 3 trays and flatten to form discs slightly smaller than the diameter of your trifle dish. Bake for 1 hour or until firm; set aside.

5. To make the custard: Melt butter in a pot, add flour and whisk to combine. Cook for 30 seconds, then slowly whisk in the milk and sugar. Cool slightly, then whisk some of the milk mixture into the egg yolks. Pour this egg mixture back into the pot to cook for a few minutes over low heat. Remove from heat, stir in the vanilla extract and allow to cool. Chill the custard until completely cold and thick. Before using, whisk until smooth.

6. To assemble: Place a meringue disc in a clear bowl, dollop with some of the custard and cream, top with a third of the fruit and repeat the process with the next 2 layers. Top with extra fruit and serve immediately.