Pineapple Meringue Trifle
November 6th 2008 01:55
And so the adventure begins!
We had one of my best friends and her husband come to visit on the weekend so I randomly picked a recipe out of Gran'ma's trusty CWA cookbook and ended up with 'Pineapple Meringue Trifle'. After converting measurements and getting all the ingredients, I began.
Now, last time I attempted meringue I didn't have electric beaters and it was an unmitigated disaster. I still have visions of my guests scraping the remnants from their plates, because the whole structure had collapsed. That was the last time I had made pavlova.
This time I did have electric beaters and the meringue turned out beautifully. However, I have to acknowledge that electric beaters in days gone by would not have been the norm, so I can appreciate through this exercise the extra work that would have gone into it.
While the whole dish was delicious, I can't believe the easiest part of the recipe was where I had problems. Making the jelly. That's right, you know where you just add hot water and stir, then put in the fridge? Could it be more easy? But for some reason my jelly decided not to set correctly. I may have gotten a little over-enthusiastic with the water amount.
Not to worry, the dessert was a success with my girlfriend and her husband, so here is the recipe with metric measurements in brackets:
Pineapple Meringue Trifle[/B
[B]Ingredients
One layer of sponge sandwich (I used the jam rollettes often used in trifles)
3/4 pint (475ml) milk
2 tablespoons sugar
2 tablespoons cornflour
1 dessertspoon sherry (yum!)
2 eggs
1.5 cups finely chopped cooked pineapple drained (I just used tinned pineapple)
3/4 pint (475ml) red jelly (I used a normal pack of jelly)
4 tablespoons extra sugar (for meringue)
Garnish with almonds and strawberries if desired (I didn't)
Method
1. Cut sponge into slices, arrange a layer on bottom of ovenware dish.
2. Blend cornflour with some of the milk in a saucepan, add balance of milk and sugar and stir until just boiling.
3. Simmer 3 mins (I found this was thick enough and didn't need the simmering).
4. Cool slightly, add beaten egg yolks, cook a few mins over low heat without allowing to boil.
5. Add sherry (Yum!)
6. Pour half over cake in dish. Cover with half pineapple.
7. Add another layer of cake, custard and pineapple.
8. Beat egg white to meringue consistency with extra sugar, pile round edge of dish.
9. Place in very moderate oven (325 deg F, 180 deg C) until meringue is set and very lightly browned.
10. Allow to become cold, then chill in ice-chest (isn't that just vintage??) or refridgerator.
11. Set jelly in shallow tin. When quite set (Mine wasn't
), chop and pile in centre of trifle.
12. Garnish with chopped almonds and a few strawberries.
We had one of my best friends and her husband come to visit on the weekend so I randomly picked a recipe out of Gran'ma's trusty CWA cookbook and ended up with 'Pineapple Meringue Trifle'. After converting measurements and getting all the ingredients, I began.
Now, last time I attempted meringue I didn't have electric beaters and it was an unmitigated disaster. I still have visions of my guests scraping the remnants from their plates, because the whole structure had collapsed. That was the last time I had made pavlova.
This time I did have electric beaters and the meringue turned out beautifully. However, I have to acknowledge that electric beaters in days gone by would not have been the norm, so I can appreciate through this exercise the extra work that would have gone into it.
While the whole dish was delicious, I can't believe the easiest part of the recipe was where I had problems. Making the jelly. That's right, you know where you just add hot water and stir, then put in the fridge? Could it be more easy? But for some reason my jelly decided not to set correctly. I may have gotten a little over-enthusiastic with the water amount.
Not to worry, the dessert was a success with my girlfriend and her husband, so here is the recipe with metric measurements in brackets:
Pineapple Meringue Trifle[/B
[B]Ingredients
One layer of sponge sandwich (I used the jam rollettes often used in trifles)
3/4 pint (475ml) milk
2 tablespoons sugar
2 tablespoons cornflour
1 dessertspoon sherry (yum!)
2 eggs
1.5 cups finely chopped cooked pineapple drained (I just used tinned pineapple)
3/4 pint (475ml) red jelly (I used a normal pack of jelly)
4 tablespoons extra sugar (for meringue)
Garnish with almonds and strawberries if desired (I didn't)
Method
1. Cut sponge into slices, arrange a layer on bottom of ovenware dish.
2. Blend cornflour with some of the milk in a saucepan, add balance of milk and sugar and stir until just boiling.
3. Simmer 3 mins (I found this was thick enough and didn't need the simmering).
4. Cool slightly, add beaten egg yolks, cook a few mins over low heat without allowing to boil.
5. Add sherry (Yum!)
6. Pour half over cake in dish. Cover with half pineapple.
7. Add another layer of cake, custard and pineapple.
8. Beat egg white to meringue consistency with extra sugar, pile round edge of dish.
9. Place in very moderate oven (325 deg F, 180 deg C) until meringue is set and very lightly browned.
10. Allow to become cold, then chill in ice-chest (isn't that just vintage??) or refridgerator.
11. Set jelly in shallow tin. When quite set (Mine wasn't
), chop and pile in centre of trifle.12. Garnish with chopped almonds and a few strawberries.
Pineapple Meringue Trifle
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