WARM SUMMER FRUIT TRIFLE
Charlotte Brown
(Fifth Class)
INGREDIENTS
•
100g plain trifle sponge, Madeira cake
or jam Swiss roll
•
3 tablespoons of freshly squeezed
orange juice
•
375g frozen mixed summer fruits,
defrosted
•
425g can of custard
•
3 egg whites
•
75g caster sugar
METHOD
1. Preheat the oven to 170°C/Fan 150°C/
Gas mark 3.
2. Crumble the sponge into the base of an
ovenproof dish.
3. Drizzle the orange juice over the sponge
and add the mixed fruits.
4. Spoon a can of custard over the top.
5. Put the egg whites in a bowl and whisk
until the eggs stand in stiff peaks.
Gradually whisk in the sugar, a spoonful
at a time until the egg whites are firm and
glossy.
6. Spoon on top of the custard until
completely covered. Leave in swirls on
top of the trifle.
7. Bake in the centre of the oven until the
meringue is golden brown and all the
trifle layers are heated through.
8. Now after all that hard work, sit down and
get ready for the AMAZING warm summer
fruit trifle!!
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