Desserts Eton Mess Trifle
Serves : 6 - 8
Preparation Time: 20 minutes
Cooking Time: 1 hour
Ingredients
- 400ml double cream
- 50g icing sugar
- 1 tbsp vanilla essence
- 4 meringue nests
- 500g raspberries
- 2 jam Swiss rolls, thickly sliced
- 80ml cream sherry, optional (alternatively use orange juice)
- 200g raspberry jam
- 10-12 satsumas, peeled and halved
- 800g ready made custard
- 1 tbsp flaked almonds, dried raspberries, or whatever you fancy
Method
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Pour the double cream into a large bowl, add the icing sugar and vanilla essence and whisk until soft peaks form. Crumble in the meringues then add the 200g raspberries and set aside.
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Lay the Swiss roll slices to cover the bottom of a large glass serving bowl.
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Pour the sherry gently over the sliced Swiss roll until it is all absorbed then spread the raspberry jam over the top.
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Place the satsumas cut side facing out, around the edge of the bowl, then pile the remaining in the centre.
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Pour the custard over the satsumas and tap to settle the custard.
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Layer the remaining raspberries over the top to cover the custard.
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Spoon the Eton Mess cream over the custard, piling it up in the centre, then transfer to the fridge, if needed, until ready to serve.
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Scatter the flaked almonds/dried raspberries over the top and serve.