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Scotch Finger & Raspberry Trifle with meringue top

  • Kid friendly
  • Something impressive
Difficulty:

Arnott's product: Scotch Finger

Prep time: 20 min

Cooking time: 10 min

Chill time: 1 hour

Serves: 8

Ingredients

1 tbsp boiling water
1 tsp powdered gelatine
1 x 600g pack premade custard, at room temperature
2 x 425g cans raspberries, drained, reserving 1 cup of syrup
1 x 375g pack Arnott's Scotch Finger biscuits
4 egg whites
1 cup caster sugar

Method

  • Place boiling water into a heatproof jug. Sprinkle over gelatine and stir well until dissolved.
  • Place custard into a bowl, pour in gelatine mixture and quickly stir until combined.
  • Dip half of the biscuits into the reserved raspberry syrup, remove, then place into the base of a 2 litre capacity ovenproof dish. Top biscuits with half the custard mixture and half the raspberries. Repeat with remaining biscuits, custard mixture and raspberries. Cover and refrigerate for at least 1 hour or until almost ready to serve.
  • In a clean glass or stainless steel bowl, add egg whites and beat, with an electric mixer, until firm peaks form. Stir through caster sugar, one tablespoon at a time, the continue to beat until dissolved and stiff peaks form.
  • Top trifle with meringue mixture and place under a pre-heated gril on medium heat for 2 - 3 minutes or until meringue is just golden.  Alternatively place into a pre-heated 200°C oven for 10 minutes. Serve.