Vanilla And Currant Meringue Trifles

1. 1

   Preheat oven to 400u00b0F. Line a baking sheet with parchment paper.

2. 2

   Beat 2 egg whites until stiff. Add a pinch of salt. Gradually beat in 1/4 cup sugar. Fold in 2 egg yolks. Combine flour, 1/4 cup cornstarch, cocoa powder and baking powder. Fold into egg mixture. Transfer to prepared baking sheet and bake for 8-10 mins, until golden brown. Sprinkle sugar over a clean tea towel. Turn cake out onto tea towel and remove parchment paper. Let cool.

3. 3

   For the vanilla cream, bring 1 1/2 cups milk, vanilla bean and vanilla bean seeds to a boil. Whisk together remaining milk, 1/4 cup sugar, 3 egg yolks and remaining cornstarch. Stir into boiling milk and simmer for 30 seconds. Set aside and let cool.

4. 4

   For the currants, mix together currants, orange juice and remaining sugar. Set aside.

5. 5

   For the meringue mixture, whip 1 egg white with a pinch of salt until stiff. Gradually whisk in 1/4 cup sugar. Transfer to a piping bag. Set aside.

6. 6

   Cut discs of cake the same size as serving glasses. Layer vanilla cream, currants and cake in 4 serving glasses. Pipe meringue onto each trifle then brown tops using a kitchen blowtorch.

* Per serving · 4 servings · Values may vary.

No additional tips available.