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Charlotte Ree's Trifle with Meringue, Lemon Curd & Marscapone

Delight in Charlotte Ree's Trifle with Meringue & Lemon Curd

Experience the exquisite layers of Charlotte Ree's Trifle with Meringue, Lemon Curd & Mascarpone, a delightful dessert that impresses.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 4 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly
  • 1 box Jelly Choose a flavor that complements lemon
For the Meringue
  • 4 large Egg Whites Use fresh for best results
  • 200 g Caster Sugar Superfine sugar for airy texture
  • 1 tsp White Wine Vinegar Stabilizes the meringue
  • 1 tsp Cornflour Optional, aids in texture
For the Lemon Curd
  • 4 whole Eggs Adds creaminess
  • 3 lemons Lemon Zest and Juice Infuses citrus flavor
  • 175 g Unsalted Butter Cubed for richness
  • 220 g Caster Sugar Balances tartness
For the Mascarpone Cream
  • 250 g Mascarpone Creates creamy layer
  • 250 ml Thickened Cream Whipped until fluffy
For Assembly
  • 400 g Savitardi Biscuits Provides structure
  • 250 g Fresh Raspberries Adds freshness
  • 1 sprinkle Edible Gold Dust Optional, for decoration

Equipment

  • Mixing bowl
  • Electric Mixer
  • Baking Tray
  • Parchment paper
  • Double Boiler
  • Trifle bowl

Method
 

Preparation Steps
  1. Boil 500 ml of water, dissolve jelly powder in it, add cold water, pour in trifle bowl, refrigerate for 4 hours.
  2. Preheat oven to 150°C. Whip egg whites until soft peaks, add sugar gradually to stiff peaks, fold in vinegar and cornflour, pipe onto tray, bake for 1 hour at 120°C.
  3. Set up double boiler, whisk eggs, sugar, zest and juice over simmering water for 30 minutes until thickened, mix in butter until smooth, cool completely.
  4. Beat mascarpone and sugar until smooth. Whip thickened cream to stiff peaks, fold into mascarpone until light and fluffy.
  5. Layer savoiardi biscuits at the bottom, add lemon curd, mascarpone cream, jelly, and repeat layers. Top with raspberries and meringue.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 120mgSodium: 30mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Ensure the egg whites are room temperature for better volume. Store leftovers in an airtight container in the fridge for up to 3 days.

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