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Tuesday’s Taste Tempters 5.22.12

Tuesday’s Taste Tempters 5.22.12

Posted: Tuesday, May 22, 2012 8:00 pm

Today’s recipe is courtesy of

Queen’s Jubilee Meringue Trifle

 1 strawberry Swiss roll
4 tablespoons Rosewater
12 ounces fresh strawberries
1 packet strawberry jelly
4 ounces boiling water
12 ounces cold water
20 ounces cold thick custard
14 ounces double cream, whipped
6 mini meringues (about 1-inch diameter)
2-3 tablespoons flaked almonds, toasted
Cut the Swiss roll into 1-inch slices and use to line the base of a 30 ounces deep glass dish, taking them up the sides a little so they show through the sides of the bowl and sprinkle them with the rosewater.
Reserve 6 medium sized strawberries for decoration, cut the remaining strawberries into quarters and place in the bowl on top of the sponge.
Cut the jelly tablet into cubes, place in a heatproof measuring jug and pour over the boiling water and stir until completely melted.
Add the cold water and mix well. There should only be about 16 ounces of jelly even if the packet instructions say 20 ounces, as it needs to set to a very firm consistency. Gently pour over the cut strawberries in the bowl, then place in the refrigerator until set. This can take up to six hours.
Once the jelly has set, carefully spoon the custard over the top, level with a spatula, then gently spoon over the whipped cream and spread to evenly cover the custard.
Decorate the top with the meringues, reserved whole strawberries and toasted almonds then refrigerate for at least two hours before serving.

Published in The Messenger 5.22.12

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