Plum Jelly Meringue Trifle
December 08, 2018
"From our Saturday newspaper The Weekend West. Times are estimated. Cooking times also reflect refrigeration times. This recipe was part of a Christmas feast."
- Serving Size: 1 (318 g)
- Calories 601
- Total Fat - 34 g
- Saturated Fat - 19.6 g
- Cholesterol - 124.1 mg
- Sodium - 118 mg
- Total Carbohydrate - 74.3 g
- Dietary Fiber - 1 g
- Sugars - 65.6 g
- Protein - 3.3 g
- Calcium - 73.3 mg
- Iron - 0.5 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.1 mg
To make jelly, use a sharp knife to cut a small cross in the base of each plum and place in a large heatproof bowl and cover with boiling water and let stand for about 2 minutes, or until skin starts to come away and then immediately transfer plums to a large bowl of iced water.
Peel and discard skin and cut away flesh and discard stones.
Stir sugar and water in large saucepan over a low heat until sugar is dissolved and then bring to boil and gently boil for 5 minutes. Remove from heat and stand pan for 10 minutes and then add plums and juice and leave to cool to room temperature.
Sprinkle gelatine over extra water in a small heatproof jug and stand jug in a saucepan of simmering water and stir until gelatine is dissolved and cool to room temperature.
Gently remove plums with a slotted spoon and then strain syrup into a large jug and stir in gelatine mixture.
Arrange half the plums over base of a glass trifle dish (16-cup capacity) and pour over jelly mixture and then refrigerate for about 6 hours, or overnight until set.
To make meringues, line two oven trays with baking paper.
Beat egg whites in a small bowl of an electric mixer until soft peaks form and gradually beat in sugar, one tablespoon at a time, until combined and then continue beating for 3 minutes, or until thick and glossy.
Divide between each tray and spread into a circle about 1cm thick.
Cook in a very slow oven (120C) for about 1 hour 30 minutes, or until crisp and turn off oven and cool with door ajar.
Coarsely crush meringues.
To make mascarpone topping, beat thickened cream in small bowl with an electric mixer until soft peaks form and then fold in mascarpone and bean paste until just combined.
To assemble, alternately spoon meringues, remaining plums and mascarpone topping over jelly, finishing with topping and drizzle with any remaining plum juices.
Tips & Variations
No special items needed.