THERMOMIX ® RECIPE

1 Trifle with Lemon Cream, Raspberries and Meringues

Recipe's preparation

Equipment

Grease 2 x 20 cm cake tins and line the base and sides with baking paper. Preheat the oven to 180 degrees regular bake

Lemon Curd

Add lemon zest and sugar to the TM bowl. Mill 15 seconds/speed 10. Add the rest of the ingrediensts and cook 80 degrees, 20 mins/speed 3.

Butter Sponge

Place butter and sugar in mixing bowl then cream 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.
Insert butterfly whisk. Add eggs, flour, baking powder, milk and vanilla extract then mix 1 min 30 sec/speed 4. Scrape down sides of mixing bowl with spatula then mix again 20 sec/speed 4. Remove butterfly whisk.
Divide mixture evenly between prepared cake tins and bake immediately for 25-35 minutes (170°C) until a skewer inserted in centre comes out clean. Meanwhile, clean and dry mixing bowl and butterfly whisk.
Allow sponges to cool for 5 minutes in tins before removing to a wire rack to cool completely.

Meringue

Preheat oven 90°C. Line 2 baking trays with baking paper and set aside.
Place white sugar into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
Insert butterly whisk. Place egg whites and fine salt into mixing bowl and whip 4 min/37°C/speed 3.5, or until stiff, without measuring cup.
Mix 3 min 30 sec/speed 3, slowly adding reserved sugar 1 teaspoon and at time through hole in mixing bowl lid until well combined. Remove butterfly whisk.
Transfer mixture into a piping bag with a round nozzle (1 cm) and pipe small merinuges (approx. 45) onto prepared baking trays. Bake for 2½-3 hours (90°C) until meringues make a hollow sound when tapped on the bottom. Turn off oven and leave meringues in oven until completely cold. Serve immediately or transfer into a sealable container to store until use.

Assembly

Crush 100g (or one punnet) of raspberries (use the softest ones) in a bowl with the icing sugar to make a juice. Cut the sponge into small squares with a serrated knife. Transfer to a large baking dish and sprinkle with the limoncello, if using. Soak for 5 minutes.
Make 3 layers in the trifle bowl, each consisting of sponge cubes, whole raspberries, crushed raspberries, cream and dollops of lemon curd. Top with the meringues, whole raspberries and fresh flowers.