Citrus Meringue Trifle

[judydawn]

Name of Recipe: Citrus Meringue Trifle
Number of People: 6 - 8 serves
Ingredients:
125mls orange juice (or 85g orange juice & 40mls cointreau or triple sec liqueur)
125g packet small sponge finger biscuits
50 mls lemon butter

Filling - 60mls orange juice
           30 mls lemon juice
           375ml light cream cheese (from the block variety)
           35g icing sugar
           150mls thickened cream

Topping - 4 egg whites (130g)
                pinch of cream of tartar    
                160g castor sugar

Preparation:

Combine juice/liqueur and lemon butter by mixing in the TM bowl for 5 sec/speed 7.
Remove to a bowl and dip half the biscuits into the mixture briefly. Line a 23 cm square x 5 cm deep dish with them, trimming if necessary for a nice fit.

Make the filling -
Put the butterfly in place and whip the cream to just past soft peaks - mine took 30 sec/speed 4 but all creams are different so keep an eye on it.  You want it firm but not hard. Set aside - no need to clean the bowl.

Place orange juice, lemon juice, cream cheese, icing sugar in to the bowl and mix 10 sec/speed 6.
Fold in the reserved cream by hand with a spatula.
Pour half this mixture over the layer of soaked biscuits.
Repeat the last 2 steps using the remaining biscuits and filling.
Refrigerate overnight.

Next day, insert the butterfly into a perfectly clean TM bowl.
Add the eggs and cream of tartar and beat until soft peaks form at 37^o for approx 3 mins/speed 3.
Reset the temperature and speed, don't worry about the time at this stage - now gradually add the castor sugar, 1 dessertspoon at a time (take about 10 seconds to add each spoonful then allow it to beat a few more seconds before adding the next lot). This step will take about 8 minutes all up.
Cover the trifle with the meringue and bake 180^oC oven for 5-7 minutes until lightly browned on top.
Cool then, refrigerate until ready to serve.
Photos:

Members' comments
CP - Made this for the hoards on Chrissie Day. It was really yummy. The filling is nice and citrusy and its just a very nice desert which I will definitely make again. Thanks JD.

Allyelle - I've made this recipe lots of times and it's really yum!   Lovely to have the TM version,  thanks.

[cookie1]

That's an interesting sort of trifle Judy. It would be nice for a change.

[Cornish Cream]

Looks gorgeous Judy.  Very tempting for a sweet tooth person like myself. 

[judydawn]

It is very light girls and I am eating another piece as we speak 

[achookwoman]

Judy, yummo.  Will have to make this,  thanks

[demak]

this looks fab Judy - I think it would go perfectly alongside the Christmas pud 

[CreamPuff63]

JD in the middle of making this now - what do you do with the leftover "lemon butter juice"? is it used in the recipe?

[judydawn]

No CP, get rid of any of the leftover dipping lemon butter mixture after you have dipped all the biscuits.

[CreamPuff63]

Thanks JD.

[CreamPuff63]

Made this for the hoards on Chrissie Day. It was really yummy. The filling is nice and citrusy and its just a very nice desert which I will definitely make again. Thanks JD

[judydawn]

Thanks for trying it CP, it is different but I love it.

[Allyelle]

I've made this recipe lots of times and it's really yum!   Lovely to have the TM version,  thanks!

[CreamPuff63]

welcome allyelle. did you make this dessert prior to JD posting it? we would love to hear more about you, and love new members to introduce themselves so we can hear about your circumstances, why you chose to buy a TM...you know...just stuff!

Why not pop over and enter in the poll so we can keep track of where our members are from.
We have lots of delicious recipes here that our members have kindly posted - and here is my current list of favourites - we also look forward to hearing from you if you have any queries, comments or converted recipes of your own to offer.

If you need help in posting photo's or linking to another recipe, or any other technical stuff let us know and we will always be happy to help. The more people know how to do this, the more we love seeing their pics and it gives a really good vibe within the forum to see people helping people.

[judydawn]

Good advice there from CP Allyelle, welcome to the forum.  Perhaps you can tell me where I got that recipe from so that I can add it to the recipe.  When I cut out the recipe years ago I made no note of that information - I am more mindful of doing this these days now that the recipes are going onto the forum if I convert them successfully. Of course this is half the mixture of the original version - that was huge.