Fig and Marsala trifle with toasted meringue
- January 2007
- Serves 6
- Takes 35 minutes to make, plus chilling
Try this trifle with a difference. Made with sponge cake, Marsala, figs, white chocolate and pomegranate – it’s an impressive dinner party dessert recipe.
- 100g good white chocolate,
- 150g ready-made Madeira sponge
- 1 tbsp of Marsala
- 3 fresh figs
- Seeds from 1 pomegranate
- 500g tub fresh egg custard
- 125g granulated sugar
- 2 tbsps water
- 2 egg whites
- Silver sugar balls, to decorate
- Melt chocolate, broken up, in a heatproof bowl over a pan of simmering water. Remove from the heat and stir until just smooth. Cool slightly.
- Meanwhile, cut 150g ready-made Madeira sponge into small cubes and put into 6 serving glasses. Drizzle each with 1 tablespoon of Marsala.
- Cut 3 fresh figs into eighths and sit on top of the sponge. Divide the seeds from 1 pomegranate between each glass.
- Gradually stir a 500g tub fresh egg custard into the chocolate, until thickened. Spoon into glasses. Cover and chill until needed.
- Put sugar and water in a heavy saucepan. Bring slowly to the boil and simmer gently for 15 minutes. Meanwhile, whisk 2 egg whites to stiff peaks. Using an electric mixer, pour the hot syrup onto the egg whites in a steady stream while whisking, until it is stiff and shiny. Cover with cling film.
- Just before serving, spoon the meringue onto the custard. Toast the tips of the meringue under a very hot grill for 30 seconds (or use a blow torch). Serve sprinkled with silver balls.
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