Ozzy Summer Trifle

Ozzy Summer Trifle

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Made with these products:

Ingredients

Meringue

  • 7 Eggs, whites
  • 100g Caster sugar
  • 100g Icing sugar

Mango & Passionfruit Jelly

  • 350ml Passionfruit puree
  • 75g Caster sugar
  • 15gr Gelatine sheets, soften in iced water
  • 400ml Mango puree

Pastry Cream

  • 1lt Milk
  • 1 Vanilla pod, seeded
  • 5 Eggs, yolks
  • 250g Caster sugar
  • 95g Cornflour
  • 100g Butter, unsalted

Diplomat Cream

  • 750gr Pastry cream
  • 375ml Cream

To Finish

  • 1 Pineapple, diced
  • 1 Mango, diced
  • 1 Passionfruit, pulp only
  • 100g Mango popping pearls (optional)
  • 1 punnet baby coriander

Method

  1. To make the meringue, pre-heat the oven to 140c
  2. Using the whisk attachment, whisk the egg whites with caster sugar, until firm peak
  3. Gradually sieve in the icing sugar and fold in by hand
  4. Pipe 100g of the meringue into ‘kisses’ using a plain nozzle. Spoon the rest of the meringue on the baking tray, to form a pavlova
  5. Bake for 1 hour 15 minutes. Turn off the oven and allow to cool for 1-2 hours. Do not open the door until the oven has completely cooled
  6. Next make Mango & Passionfruit Jelly, by warming together the passionfruit puree and caster sugar in a saucepan until the sugar has dissolved and puree is hot (but not boiled)
  7. Remove from heat, whisk in soften gelatine sheets, then add mango puree. Strain and pour into the glass bowl. Allow to set.
  8. To make the pastry cream, bring milk, vanilla pod and seeds to the boil in a small saucepan
  9. In a separate bowl, whisk egg yolks and sugar together, then add in the cornflour
  10. When the milk has boiled pour a little into the egg mixture, whisk and pour all the mixture into to the saucepan
  11. Place back on the heat and whisk for 5-8 minutes until the pastry cream is thick
  12. Take off the heat, transfer the mixture to the mixer bowl and then beat with a paddle attachment until cool. When cooled to 40c, gradually stir in the soften butter
  13. Whisk the pastry cream still smooth and lump free. Reduce the speed and add in the cream until soft and semi whisked
  14. Break the pavlova into pieces and spoon on top of the jelly. Spoon on the diplomat cream, then drizzle the tropical fruit compote on top
  15. Add fresh fruit and Popping Pearls, then finish off with meringue kisses and baby coriander.

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