Beston’s Christmas Trifle Recipe
Beston’s Christmas Trifle Recipe
Beston’s Market Farm fresh berries layered with custard, cream, raspberry puree, and meringue make a beautiful dessert to have on the table this Christmas. Just serve them in some glass tumblers or dessert bowls so all your guests can see the gorgeous layers.
2 punnets Beston Market Farm Fresh raspberries
1 punnet Beston Market Farm Fresh bluberries
1 punnet Beston Market Farm Fresh boysenberries
1 punnet Beston Market Farm Fresh strawberries
600ml fresh low-fat cream, whipped until thickened
1 packet custard powder
3 Beston Market Farm Fresh egg whites
180g sugar, + 3 tbsp for raspberry puree
1 tsp cornflour
toasted pistachios, to garnish
orange zest, to garnish
Meringues
Pre-heat oven to 140C. Line a large baking tray with non-stick baking paper. Beat the egg whites with an electric mixer until firm peaks form. Gradually add the sugar, 1 tbsp at a time and continue beating until sugar is dissolved. This can take up to 10 minutes. Pipe the meringue onto the baking paper into little kisses. Bake for 45 minutes and leave to cool in the oven completely.
Raspberry Puree
Combine 1 punnet of strawberries with 2 tbsp sugar and 3 tbsp of water and cook over medium heat, stirring until sugar is dissolved. Simmer for 5 minutes then strain through a sieve. Set aside.
Make the custard according to packet directions and layer into glass tumblers or dessert bowls as follows:
Raspberries, blueberries, boysenberries and strawberries followed by custard, then a drizzle of puree, more fruit, then a dollop of cream, then three or four meringues, more cream, more puree and more fruit. Garnish with pistachios and orange zest.
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Ingredients
- 2 punnets Beston Market Farm Fresh raspberries
- 1 punnet Beston Market Farm Fresh bluberries
- 1 punnet Beston Market Farm Fresh boysenberries
- 1 punnet Beston Market Farm Fresh strawberries
- 600ml fresh low-fat cream, whipped until thickened
- 1 packet custard powder
- 3 Beston Market Farm Fresh egg whites
- 180g sugar, + 3 tbsp for raspberry puree
- 1 tsp cornflour
- toasted pistachios, to garnish
- orange zest, to garnish
Instructions
- Meringues
- Pre-heat oven to 140C. Line a large baking tray with non-stick baking paper. Beat the egg whites with an electric mixer until firm peaks form. Gradually add the sugar, 1 tbsp at a time and continue beating until sugar is dissolved. This can take up to 10 minutes. Pipe the meringue onto the baking paper into little kisses. Bake for 45 minutes and leave to cool in the oven completely.
- Raspberry Puree
- Combine 1 punnet of strawberries with 2 tbsp sugar and 3 tbsp of water and cook over medium heat, stirring until sugar is dissolved. Simmer for 5 minutes then strain through a sieve. Set aside.
- Make the custard according to packet directions and layer into glass tumblers or dessert bowls as follows:
- Raspberries, blueberries, boysenberries and strawberries followed by custard, then a drizzle of puree, more fruit, then a dollop of cream, then three or four meringues, more cream, more puree and more fruit. Garnish with pistachios and orange zest.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
