Guest chef

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).

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Raspberry and Prosecco trifle

  • Serves 12
  • Prep 35 mins
  • Total time 1 hr 30 mins, plus cooling and chilling
3.2/5 rating (6 votes)
Raspberry and Prosecco trifle
Raspberry and Prosecco trifle

step by step

  • 1For the custard, heat 300ml milk and the cream in a pan until almost boiling. In a mixing bowl, beat the egg yolks with the sugar, vanilla and cornflour in a mixing bowl. Pour the hot milk over the egg yolks, stirring until smooth. Pour back into the rinsed out pan and cook over a medium heat, stirring constantly, until you have a thick custard. Pour into a bowl, cover with clingfilm, cool then chill for at least an hour until cold. 
  • 2For the meringue kisses, preheat the oven to 120°C, fan 100°C, gas ½ , and line 2 baking trays with baking paper. Beat the egg whites with an electric whisk or mixer until they hold stiff peaks then whisk in the sugar a spoonful at a time, until you have a glossy thick meringue.
  • If you don't want to open a whole bottle of Prosecco, buy a mini 200ml bottle instead.
  • 3Take a large piping bag, put in a 1cm plain nozzle. Using the nozzle of the tube of food colouring, paint 3 thin lines of pink gel food colour on the inside of the piping bag. Fill the bag with the meringue then pipe little meringue kisses onto the baking sheets, lifting the bag up sharply at the end to create tall peaks. It will make around 30 kisses. Bake for 1 hour until you can easily remove them from the paper. Cool then store in an airtight box.
  • 4While the meringues are baking, heat the jam in a small pan with the pomegranate molasses and 1 pack of raspberries. Bring just to the boil then remove from the heat and pour into a shallow bowl and leave to cool. Break each sponge finger into 3 and place in the base of a 2-litre trifle dish. Drizzle with 100ml Prosecco. Spoon the cooled raspberry compote over the sponge fingers, and scatter over two thirds of the remaining pack of raspberries (reserving the prettiest ones to decorate).
  • 5Beat the custard with the remaining 50ml of milk until smooth and spread on top of the raspberries. Chill for at least 3 hours or until ready to serve.
  • 6Beat the cream with the sugar, lemon zest and remaining 100ml Prosecco until just holding its shape, then pile on top of the custard.
  • 7Decorate with the reserved raspberries, pistachios, pomegranate seeds, and a pile of the meringue kisses. Serve straightaway.
  • You can replace the homemade custard with 1 x 500g tub chilled custard in step 5. This is softer set, so there's no need to add any milk to it before pouring it on top of the raspberries.
  • Recipe photograph by Clare Winfield

Get ahead

Make the meringue kisses up to 1 week ahead; store in an airtight container – you can use the leftover kisses to garnish other desserts. The trifle can be assembled up to the end of step 3 up to 1 day ahead. Top with the whipped cream and decorate before serving.

You will need

For the custard

  • 350ml whole milk
  • 200ml double cream
  • 5 large egg yolks (reserve 2 of the whites for the meringue kisses)
  • 75g caster sugar
  • 1 tsp vanilla bean paste, vanilla extract or the seeds from 1 vanilla pod
  • 35g cornflour

For the meringue kisses

  • 2 large egg whites
  • 100g caster sugar
  • 10g tube Dr Oetker hot pink gel food colour

For the trifle

  • 6 tbsp raspberry jam (we used Taste the Difference raspberry conserve)
  • 1 tbsp pomegranate molasses, optional
  • 2 x 225g packs raspberries
  • 100g Taste the Difference Savoiardi fingers
  • 200ml Prosecco
  • 400ml double cream
  • 50g caster sugar
  • finely grated zest of 2 lemons

To decorate

  • 1 tbsp pistachio kernels, roughly chopped
  • the seeds from ½ pomegranate or ½ 100g pack

+ Nutritional Information