Meringue trifle with pineapple

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8 servings Prep: 20 mins, Cooking: 10 mins
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By Food24 November 03 2009
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Ingredients (8)

SWISS ROLL
440.00 g pineapple — tinned rings
8.00 glacé cherries
50.00 ml wine — dessert
30.00 ml custard powder
30.00 ml castor sugar
2.00 eggs — extra-large, seperated
600.00 ml milk
125.00 ml castor sugar
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Method:

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.



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