Fig and Marsala Trifle with Toasted Meringue

Fig and Marsala Trifle with Toasted Meringue


150 gms quality white chocolate
150 gms ready made Madeira sponge
3 tbsp Marsala
3 fresh figs
Seeds from one pomegranate
500 gms fresh egg custard
125 gms white sugar
2 tbsp water
2 egg whites


Break chocolate and melt in heatproof bowl over simmering water. Remove from heat and stir until smooth

Meanwhile, cut sponge into small cubes and put into individual trifle dishes. Drizzle with Marsala

Cut figs into eighths and sit on sponge. Sprinkle pomegranate seeds evenly over top

Stir egg custard into chocolate until thickened and spoon over top. Cover and chill in fridge

Place sugar and water in heavy saucepan and bring to the boil before simmering gently for 15 minutes. Meanwhile, whisk 2 egg whites to stiff peaks

Using an electric mixer, pour sugar water into egg whites in a steady stream while whisking until stiff and shiny. Cover with cling film

Before serving, spoon meringue onto custard and toast under a very hot grill for 30 seconds (alternatively, use a blow torch)

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