Bombe Alaska Trifle
Ingredients
2 x 85 g packets raspberry jelly crystals
375 g raspberries
4 cups (1L) milk
180 g white chocolate, chopped
2 tsp vanilla bean paste
4 egg yolks
1/2 cup (110 g) caster sugar
1/4 cup (35 g) plain flour
1/4 cup (35 g) cornflour
1/4 cup (60mL) Frangelico liqueur
300mL thickened cream
1 white mud cake, chopped
Meringue:
2 egg whites
1/2 cup (110 g) caster sugar
Method
Prepare jelly crystals following packet directions. Set aside to cool slightly. Pour into a 12-cup (3L) glass serving dish. Add one-third of the raspberries. Place in the fridge for 4 hours or until set.
Meanwhile, place milk, chocolate and vanilla in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the chocolate melts and mixture is smooth. Bring to a simmer. Remove from heat. Use an electric mixer to whisk the egg yolks and sugar in a bowl until pale and creamy. Add combined flour and whisk to combine. Gradually add milk mixture in a thin steady stream. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 2-3 minutes or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap, pressing directly onto the surface. Chill for 2 hours.
While custard is chilling, place liqueur or syrup and remaining raspberries in a bowl. Set aside for 15 minutes to macerate.
Transfer the custard to a large bowl. Add the cream. Use an electric mixer to whisk until smooth and creamy.
Spoon half the custard mixture over the jelly in the dish. Top with half the cake and half the raspberry mixture. Continue layering with remaining custard, cake and raspberry mixture. Place in the fridge to chill.
To make the meringue, use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking until sugar dissolves.
Spoon the meringue over the trifle. Use a kitchen blowtorch to toast until browned all over.
Credits: Coles
Photo Credits: Coles
