Shopping list
6 ladyfingers
250g cherries, pitted
125g raspberries, washed
4 meringue nests, crumbled
cherry syrup
1/2 L custard, bought or homemade
200ml whipped cream, lightly whipped
110g dark chocolate, grated
roasted almond shavings, to taste
We are making a dessert that you could easily serve to a queen, because we know that the late Queen Elizabeth of the United Kingdom really enjoyed this dessert! Honestly, so did we. We make the meringue first and then the custard because nothing beats homemade.
How to make the Cherry-Raspberry Jubilee Trifle
First we make the meringue
Vanilla flavor, but you can also replace the vanilla with cherry syrup then your meringue will be a lovely pink ;) (how to is on the recipe)
Separate the egg whites from the yolks.
Place the bowl on boiling water.
Put in the egg whites and vanilla.
Add the sugar per tablespoon as well.
Whisk until the temperature reached 65-70°C.
Move the mixture to the stand mixer.
Beat the meringue until it holds shape.
Preheat the oven to 90°C and place baking paper on the baking tray
Spoon the meringue into a piping bag.
Pipe rosettes of meringue on the baking tray.
Let the meringue dry for 2 hours in the middle of the oven.
Place the baking tray on a wire rack and let the meringue cool.
Your meringue is made and while it cools completely you make the vanilla custard
You find the recipe with sugar, milk and custard in the PDF
Put the custard in a bowl and add the sugar.
Stir it together until it is well combined.
Stir 6 tablesoons milk (90 ml) into the mixture.
Bring the remaining milk to the boil.
Stit the custard mixture until lump free.
Add it to the hot milk while stirring.
Keep continuously stirring while it thickens.
Remove the custard from the fire when thickened.
Cover the vanilla custard and let it cool.
Remove the skin of the cold custard.
Cover the custard again.
Place it in the fridge until after dinner.
Whip the double cream and grate the chocolate.
How to assemble the Cherry-Raspberry Jubilee Trifle
Break the ladyfingers into pieces and in the bowl.
Drizzle the biscuits with cherry syrup and sprinkle with cherries
Crumble the meringue and sprinkle with raspberries also.
Pile vanilla custard on top and cover with piped whipped cream.
Sprinkle the trifle with grated chocolate and sliced almonds, to taste.
Your Royal Jubilee Trifle is ready, enjoy!
Wishing you a Happy Summer!