Scotch Finger & Raspberry Trifle with meringue top
来源:百度文库 编辑:神马文学网 时间:2024/04/25 16:25:10
- Arnott's product: Scotch Finger
- Preparation time: 20 minutes
- Cooking Time: 10 minutes
- Chill Time: 1 hour
- Serves: 8
Ingredients
1 tbsp boiling water
1 tsp powdered gelatine
1 x 600g pack premade custard, at room temperature
2 x 425g cans raspberries, drained, reserving 1 cup of syrup
1 x 375g pack Arnott's Scotch Finger biscuits
4 egg whites
1 cup caster sugar
Method
- Place boiling water into a heatproof jug. Sprinkle over gelatine and stir well until dissolved.
- Place custard into a bowl, pour in gelatine mixture and quickly stir until combined.
- Dip half of the biscuits into the reserved raspberry syrup, remove, then place into the base of a 2 litre capacity ovenproof dish. Top biscuits with half the custard mixture and half the raspberries. Repeat with remaining biscuits, custard mixture and raspberries. Cover and refrigerate for at least 1 hour or until almost ready to serve.
- In a clean glass or stainless steel bowl, add egg whites and beat, with an electric mixer, until firm peaks form. Stir through caster sugar, one tablespoon at a time, the continue to beat until dissolved and stiff peaks form.
- Top trifle with meringue mixture and place under a pre-heated gril on medium heat for 2 - 3 minutes or until meringue is just golden. Alternatively place into a pre-heated 200°C oven for 10 minutes. Serve.
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