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Battenberg trifle with meringue crown
An easy dessert that’s big on wow factor, with plenty to go round. Gold leaf optional…
Serves12
CourseDessert
Prepare40 mins
Cook5 mins
Total time45 mins
Plussetting
2 x 250g cans Delmonte Peach Slices in Juice
5 platinum grade gelatine leaves
400ml rosé wine
230g pack Mr Kipling Battenburg
225g pack rasberries
For the vanilla cream
300ml double cream
250g tub mascarpone
1 tbsp vanilla bean paste
12 Cooks’ Ingredients Mini Eton Mess Meringues
Cooks’ Ingredients Gold Lustre Spray, to decorate
3 tbsp toasted flaked almonds
Edible gold leaf, optional
Drain the peaches and reserve
the juice (there should be about
250-300ml). Spread all but 175g
of the peaches over the base of
a 2 litre (20cm) trifle bowl. Soak
the gelatine leaves in a bowl of
cold water for 5 minutes to soften.
In a medium saucepan, heat the
wine to just below boiling point.
Remove from the heat. Squeeze
the softened gelatine leaves and
whisk into the hot wine until
dissolved. Stir the gelatine mixture
into the peach juice and leave to
cool. Pour the cooled jelly mixture
over the peaches and refrigerate for 3-4 hours or until set.
Slice each Battenberg cake into
6, then cut each slice into quarters
to make squares. Scatter all but
75g raspberries over the set jelly.
Top with pieces of Battenberg,
laying them around the edge of
the dish so that you can see the
coloured squares. Whisk the
cream and mascarpone with the
vanilla paste until just forming soft
peaks. Spoon the vanilla cream
over the cake in large spoonfuls.
Just before serving, spritz the
meringues with gold spray. Scatter
the top of the trifle with the
reserved peaches and raspberries,
the golden meringues, flaked
almonds and gold leaf (if using).