Boozy Passionfruit And Berry Trifles

Tart berries and passionfruit are the ideal partners for dollops of creamy custard!

The ingredient of Boozy Passionfruit And Berry Trifles

• 60ml 1 4 cup orange juice
• 2 tablespoons cointreau
• 215g 1 cup caster sugar
• 250g fresh blueberries
• 250g fresh raspberries or frozen raspberries
• 125ml 1 2 cup water
• 125ml 1 2 cup passionfruit pulp
• 150ml thickened cream
• 125g mascarpone
• 125g 1 2 cup thick vanilla custard
• 200g madeira cake cut into 3cm pieces
• 2 tablespoons caster sugar extra
• 1 egg white at room temperature
• 55g 1 4 cup caster sugar

The Instruction of boozy passionfruit and berry trifles

• place the orange juice and cointreau in a small saucepan bring to the boil over low heat boil for 2 minutes remove from heat stir in the extra sugar until dissolved set aside to cool combine the blueberries and half the orange mixture in a bowl combine the raspberries and remaining orange mixture in a separate bowl cover and set aside for 30 minutes to macerate
• meanwhile combine the sugar and water in a small saucepan stir over low heat until sugar has dissolved increase heat to high and bring to the boil reduce heat to low and simmer for 2 minutes or until thickened slightly add the passionfruit pulp and simmer for a further 2 minutes or until thickened remove from heat set aside to cool completely
• use electric beaters to beat the cream and mascarpone in a bowl until soft peaks form fold in the custard
• divide the raspberry mixture among six 500ml glasses top with cake custard mixture passionfruit syrup and blueberry mixture place in the fridge for 30 minutes to chill
• for the meringues use electric beaters to beat the egg white and sugar in a clean dry bowl on medium speed for 10 15 minutes until firm peaks form and the mixture is thick and glossy
• spoon the meringue into a piping bag fitted with a 1cm plain nozzle pipe small peaks on top of the trifles use a blowtorch to caramelise

Nutritions of Boozy Passionfruit And Berry Trifles

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