Meringue trifle with pineapple

Recipe from: 2/25/1993 12:00:00 AM
Ingredients 9
Servings 8
Time +/- 20 min

Ingredients

  • 600
    g
    Swiss roll
  • 440
    g
    pineapple rings, drained but reserve the syrup
  • 8
    glacé cherries
  • 50
    ml
    dessert wine (Hanepoot)
  • 30
    ml
    custard powder
  • 30
    ml
    castor sugar
  • 2
    extra-large eggs, separated
  • 600
    ml
    milk
  • 125
    ml
    castor sugar
 

Method

+/- 10 min
 
Slice the Swiss roll into 1 cm-thick slices. Arrange the slices along the sides and on the base of an ovenproof glass bowl, alternating with the pineapple rings. Place a glacé cherry in the centre of a each pineapple ring. Pour the pineapple syrup and dessert wine over the Swiss roll slices. Mix the custard powder, castor sugar and the egg yolks together. Add a little milk and mix to form a smooth paste. Bring the remaining milk to the boil. Add a little of the heated milk to the custard mixture, stirring well. Slowly add the custard mixture to the remaining hot milk, stirring continuously. Heat slowly till the mixture comes to the boil and thickens. Cool slightly and pour over the Swiss roll slices and pineapple rings. Preheat the oven to 190 ºC (375 ºF). Add a pinch of salt to the egg whites and beat till soft peaks are formed. Add 125 ml castor sugar while beating continuously. Spoon mounds of meringue on top of the custard or spoon the meringue into an icing bag and pipe meringue mounds on top of the custard. Bake for about 5 - 10 minutes or till the peaks of the meringue just begin to brown. Serve lukewarm. Serves 8.
 

Read more on: starch  |  bake
 

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