500g mixed winter berries, such as cranberries, raspberries, and blackberries
150g granulated sugar for the berry compote
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon alcohol free vanilla extract
300g sponge cake or ladyfingers, sliced into cubes
500ml thick custard, either homemade or store bought
4 large egg whites, at room temperature
225g caster sugar for the meringue topping
Half teaspoon cream of tartar
Instructions
Prepare the Berry Compote: Place the mixed berries and granulated sugar in a medium saucepan over medium heat. In a small bowl, mix the cornstarch and water to create a smooth slurry, then stir it into the berries. Simmer the mixture for about 8 to 10 minutes until the berries have burst and the liquid has thickened into a glossy syrup. Remove from the heat, stir in the alcohol free vanilla extract, and let it cool completely.
Layer the Base: Take a large glass trifle bowl and place half of the sponge cake cubes at the bottom. Pour half of the cooled berry compote over the cake, ensuring the juices soak into the sponge. Add the remaining cake cubes and the rest of the berries as a second layer. This ensures every bite has a perfect balance of fruit and cake.
Add the Custard Layer: Gently pour the thick custard over the berry and cake layers. Use a spatula to smooth the top so it is even. If you are using store bought custard, give it a good whisk first to ensure it is creamy and free of lumps before adding it to the bowl.
Prepare the Meringue Topping: In a clean, grease free bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the caster sugar one tablespoon at a time, whisking continuously on high speed until the mixture is stiff, glossy, and holds its shape. This creates a stable meringue that will not collapse when placed on the dessert.
Assemble and Finish: Spoon the meringue onto the top of the custard layer, creating decorative peaks and swirls with the back of a spoon. If you have a kitchen blowtorch, gently toast the edges of the meringue until they are golden brown. Alternatively, if your serving dish is oven safe, you can place it under a broiler for 1 to 2 minutes, watching very closely to prevent burning.
