Ingredientes para Dairy Free Berry Trifle
- 3 large egg whites
- Salt
- Caster Sugar
- 2 cups (480ml) unsweetened rice milk
- ½ cup (120ml) water
- 4 large egg yolks
- 1 ½ cups (300g) granulated sugar
- ¼ cup (30g) cornstarch
- 1 teaspoon vanilla extract
- 12 ladyfingers
- Strawberry Jam
- Mixed Berries
- Non Dairy Whipping Cream
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Cómo preparar Dairy Free Berry Trifle
- **Meringues:**
- Preheat oven to 150°C (300°F).
- Line a baking sheet with parchment paper.
- In a clean, grease-free bowl, beat 3 large egg whites until stiff peaks form.
- Gradually add ½ cup (100g) granulated sugar, beating until thick and glossy.
- Gently fold in ⅓ cup (60g) granulated sugar.
- Spread meringue evenly onto the prepared baking sheet.
- Bake for 1-1.5 hours, or until crisp and dry. Let cool completely.
- **Custard:**
- In a saucepan, gently warm 2 cups (480ml) unsweetened rice milk and ½ cup (120ml) water. Do not boil.
- In a large bowl, whisk together 4 large egg yolks and ¾ cup (150g) granulated sugar until pale and thick.
- Whisk in ¼ cup (30g) cornstarch.
- Gradually whisk in the warm milk mixture.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5-7 minutes). Do not boil.
- Remove from heat, stir in 1 teaspoon vanilla extract, and let cool completely.
- Cover and chill in the refrigerator for at least 30 minutes.
- **Trifle Assembly:**
- Spread 1/4 cup seedless berry jam over 12 ladyfingers.
- Arrange the ladyfingers in a layer at the bottom of a trifle bowl.
- Top with 1 ½ cups of mixed berries.
- Crumble half of the meringue over the berries.
- Spoon half of the cooled custard over the meringue.
- Repeat layers: ladyfingers, berries, meringue, custard.
- Top with remaining ladyfingers.
- Whip 1 cup (240ml) dairy-free whipping cream until stiff peaks form. Spread over the top layer.
- Garnish with fresh berries.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
177g
Fat
6g
Carbs
23g
