Wagon Wheel trifle
Put an Aussie twist on a classic with our Wagon Wheel trifle. But be warned – this impressive dessert won’t last long with a crowd, so dig in.
Note: + 2 hours setting & 2 hours chilling time
- 2 x 85g pkts raspberry-flavoured jelly crystals
- 1 cup (250ml) boiling water
- 3 x 190g pkts Arnott’s Mini Wagon Wheels biscuits
- 11/2 cups (375ml) milk
- 600ml Coles Thickened Cream
- 1 vanilla bean, split, seeds scraped
- 5 Coles Australian Free Range Eggs, separated
- 1/2 cup (110g) caster sugar
- 2 tbs cornflour
- 500g raspberries
- 1 1/4 cups (275g) caster sugar, extra
- Raspberries, extra, to decorate
Place the jelly crystals in a heatproof bowl. Add the boiling water and stir until crystals dissolve. Stir in 11/2 cups (375ml) cold water. Pour into a 14-cup (3.5L) glass serving bowl. Place in the fridge for 11/2 hours or until almost set. Arrange some of the biscuits around the side of the bowl, pressing gently into the jelly. Return to fridge for 30 mins or until set.
Meanwhile, combine milk, 11/2 cups (375ml) cream and vanilla in a medium heavy-based saucepan over medium heat. Cook, stirring occasionally, until mixture simmers. Remove from heat.
Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl for 3 mins or until very pale and creamy. Add the cornflour and whisk to combine. Whisking constantly, gradually add the milk mixture in a thin, steady stream.
Return egg yolk mixture to a clean saucepan and place over medium heat. Cook, whisking constantly, for 3 mins or until a few bubbles burst on the surface and the custard is thick, glossy and coats the back of a spoon. Strain into a clean bowl and discard the solids. Cover with plastic wrap, pressing directly onto the surface. Place in the fridge for 2 hours to chill.
Use an electric mixer to whisk the remaining cream in a bowl until soft peaks form. Add the cream to the custard and use a large metal spoon to gently fold until combined. Cut the remaining biscuits in half and arrange half on top of the jelly. Top with custard and raspberries. Place in the fridge.
Place the extra sugar and 2/3 cup (160ml) water in a small saucepan. Cook, stirring, over low heat until sugar completely dissolves. Increase heat to medium. Cook for 3-5 mins or until the mixture reaches 120°C on a sugar thermometer. Use an electric mixer to whisk the egg whites in a heatproof bowl. Whisking constantly, gradually add the sugar syrup in a steady stream. Whisk for 10 mins until glossy and cooled to room temperature.
Place meringue mixture in a piping bag fitted with a 2cm plain nozzle and pipe over the custard mixture. Use a kitchen blowtorch to toast until brown all over. Decorate with the remaining biscuit halves and extra raspberries.