Think classic Eton Mess, but as a raspberry meringue trifle plus a hint of booze.
ALSO TRY: Boozy Christmas Trifle Recipe
Ingredients
- 100g boudoir biscuits (sponge fingers)
- 150ml raspberry liqueur
- 345g fresh raspberries
- ½tsp vanilla bean paste
- 400ml double cream, whipped to soft peaks
- For The Meringues:
- 2 free-range egg whites
- 100g caster sugar
- You Will Need:
- 4 glass bowls
Instructions
- To make the meringues, heat the oven to 150C, gas 2. Beat the egg whites until stiff, then gradually add the sugar until thick and glossy. Spoon large dollops on to a baking sheet lined with parchment paper and bake for 40 minutes, then turn off the oven and leave for 1 hour.
- To make the filling, soak the biscuits in the raspberry liqueur until the liquid has absorbed, and press them into the bottom of each bowl. Layer with raspberries, then pieces of smashed meringue. Stir the vanilla bean paste into the whipped cream and spoon on top of the trifles. Finish with more meringue and raspberries.
