Esta es una exhibición prevé de cómo se va ver la receta de 'Raspberry Meringue Trifle' imprimido.

Receta Raspberry Meringue Trifle
by Global Cookbook

Raspberry Meringue Trifle
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 4 x egg white
  • 1 c. sugar
  • 1 tsp vanilla
  •     Custard
  • 4 x egg yolk, beaten
  • 1/2 c. granulated sugar
  • 1/4 c. all purpose flour
  • 4 c. Natrel Lactose Free Lowfat milk
  • 1 tsp vanilla
  •     Pudding
  • 3 Tbsp. orange liqueur, optional
  • 3 c. fresh thawed raspberries, well-liquid removed
  • 1 ounce bittersweet melted chocolate, optional

Direcciones

  1. BEAT egg whites in small mixer bowl till foamy. Gradually add in sugar and vanilla, beating to very stiff peaks. Spread meringue thinly on parchment paper or possibly greased aluminum foil. Bake at 250F (120C) for 1 3/4 hrs. Cold. Break into pcs. Reserve 2/3 c. (150 mL) for top.
  2. Custard:COMBINE all ingredients in large saucepan. Cook on medium heat, stirring constantly, till smoothly thickened. Cover with plastic wrap; cold completely.
  3. Assembly:COMBINE liqueur and raspberries. In trifle dish, layer 1/2 of custard, 1/2 of meringue and 1/2 of berries. Repeat layers. Sprinkle with reserved meringue. Drizzle with melted chocolate, if you like. Refrigeratetill serving.
  4. Tips:Prepare meringue up to 1 week ahead and custard the day before.
  5. Try a combination of berries - blueberries, strawberries and raspberries instead of all raspberries.
  6. Meringue takes the place of the traditional cake making a lighter, fresher tasting favourite.