 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
Its always an issue when we entertain to make sure that the dessert meets the needs of the guests and that my dairy allergic child does not feel he is missing out. This recipe meets all needs. Delicious and looks great. I get frustrated when I'm left with egg whites or egg yolks, so I decided to add meringue to this recipe. Nice and crunchy. Ingredients:
4 egg whites |
1 pinch salt |
1/2 cup caster sugar |
1/3 cup caster sugar |
1 cup rice milk |
1 cup water |
4 egg yolks |
1/2 cup sugar |
3 tablespoons cornstarch |
1 1/2 teaspoons vanilla essence |
12 ladyfingers |
1/4 cup strawberry jam |
2 cups mixed berries, if frozen thaw thoroughly |
250 ml non-dairy whipping cream, orley whip dessert cream works well |
Directions:
1. Meringues:.
2. Preheat oven to 150ºC.
3. Line a baking tray with baking paper.
4. Beat egg whites until stiff.
5. Gradually add 1/2 cup sugar.
6. Beat until thick and glossy.
7. Fold in 1/3 cup sugar.
8. Spread evenly in baking tray.
9. Bake for 1-11/2 hours or until dry, then cool.
10. Custard:.
11. Warm rice milk and water, but do not boil.
12. Beat the egg yolks in a large bowl and slowly add the sugar.
13. Mix in cornstarch.
14. Gradually add warm milk mixture.
15. Return to pan and stir over low heat until custard thickens. Do not allow to boil.
16. Remove from heat, cool and add vanilla essence.
17. Cool for 30 minutes.
18. Trifle:.
19. Spread jam over ladyfingers.
20. Arrange in a layer in trifle bowl.
21. Spoon one third of the fruit on top.
22. Crumble meringue over fruit.
23. Spoon half of the custard over this.
24. Repeat with a layer of ladyfingers, meringue, fruit and custard.
25. Top with ladyfingers.
26. Whip dairy free cream until stiff and spread over this.
27. Garnish with fruit.
|
|