Hot Swiss Trifle
Emily Davenport
6 Servings
35 minutes
309
Dessert
A delicious Hot Swiss Trifle recipe that makes a change to the classic chilled version. Made with a layers of swiss roll and juicy apricots, topped with custard and fluffy meringue and served hot!
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Ingredients
- Swiss roll 1
- Apricot halves 410g can, drained
- Custard powder 2 tbsp
- Eggs 3, separated
- Caster sugar 110g (4oz), plus 1 tbsp
Milk 450ml (¾ pint)
- Toasted flaked almonds 25g (1oz) to decorate (optional)
Directions
Slice the Swiss roll and arrange with the apricots in a 1.25 litre (2 pint) ovenproof dish.
Blend the custard powder, egg yolks and 1 tablespoon of the sugar together with a little of the milk. Heat the rest of the milk until nearly boiling, then pour onto the custard mixture and stir well. Return to the pan and bring to the boil, stirring continuously until thick. Pour over the apricots.
Whisk the egg whites until stiff then fold in the remaining caster sugar. Pile the meringue on top of the custard and sprinkle on the almonds, if using. Bake for about 20 minutes until the meringue is golden. Serve hot.
2 comments
I make this with chocolate sauce rather than custard and its delicious
What is oven temperature please.