Raspberry Trifle Meringue Bites

Meringue cups with fresh raspberry, vanilla cake and pastry cream.


  • Meringues
  • 4 egg whites
  • 1 cup granulated sugar
  • 1 ½ tsp corn starch
  • 1 tsp lemon juice
  • Vanilla Cake
  • 1 ½ cups flour
  • 1 1/2 tsp baking powder
  • 2/3 cup sugar
  • ¾ cup milk
  • 60g butter
  • 1 egg
  • 1/2 tsp vanilla extract
  • Custard
  • 2 cups thickened/whipping cream
  • 1 tbsp corn starch
  • 1 tbsp all-purpose flour
  • 5 egg yolks
  • 100g unsalted butter
  • 1 tsp vanilla extract
  • Raspberry Jam
  • 1 cup frozen raspberries
  • 1 cup sugar
  • 1 tsp lemon juice
  • Decorations
  • 100g dark chocolate, melted
  • Crushed peanuts


  1. Meringues
  2. Preheat the oven to 150C. Line two baking trays with baking paper or silicone baikng mats.
  3. Add your egg whites into a large mixing bowl. Use an electric hand mixer to whip them to soft peaks. Then add the sugar 1 tbsp at a time until it’s all incorporated. Adding it slowly will allow it to dissolve into the egg mixture.
  4. Continue whipping on high speed until the meringue becomes thick and glossy.
  5. Add the sifted corn flour and white vinegar and mix for 30 seconds. Scrape down the bowl and mix for another 30 seconds.
  6. Add to a piping bag fitted with a medium round tip.
  7. Dip a 1-inch cookie cutter in the meringue and stamp circles on your baking trays. Use those as a guide to pipe some bases for your meringue cups. Then pipe 5 rings of meringue on top of each base.
  8. Bake for 1 hour. Allow to cool in the oven for a couple hours.
  9. Vanilla Cake
  10. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray a large baking tray with oil spray and line the bottom with baking paper. Set aside.
  11. Add the butter, egg, salt, vanilla and sugar into a large mixing bowl. Mix together using a hand mixer until well combined.
  12. Add the milk and mix until well combined.
  13. Next add the flour and mix until everything is well combined
  14. Pour the batter into the baking tray and bake for 20 minutes. Allow to cool completely before using a 1 inch cookie cutter to cut out rounds of cake. You’ll have leftover cake, you can freeze it and use it for cake pops!
  15. Raspberry jam
  16. Add the raspberries, sugar and lemon juice in a saucepan. Continuously stir and bring to a boil. The allow to simmer for 5 minutes. Take off the heat and transfer to a mixing bowl. Chill in the fridge until completely cooled. Then transfer to a piping bag.
  17. Custard
  18. Add 1 cup cream, egg yolks, flour and corn starch to a large mixing bowl. Use a whisk to combine.
  19. Microwave for 1 minute at a time, whisking each time until mixture thickens. It will take about 5-6 minutes.
  20. Add the butter and whisk until melted and well combined. Cover with plastic wrap and place in the fridge until completely chilled.
  21. Add 1 cup of cream and vanilla extract to a large mixing bowl and whisk until you reach stiff peaks.
  22. Add the cream to the cooled custard and fold through.
  23. Assembly
  24. Dip the top of the baked meringue cups in the melted chocolate. Allow excess chocolate to drip off before you sprinkle it with chopped peanuts.
  25. Add a some jam on the bottom of each cup, then add a round of cake followed by more jam and then fill the rest with custard.