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Coconut meringue trifle

1 hour

Coconut meringue trifle

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

4 free-range egg whites, at room temperature
200 g caster sugar
2 cups long-life cream, chilled
1 x 400 ml can coconut cream
200 g Woolworths white chocolate drops, melted and slightly cooled
1 T lime zest
12 litchis, stoned
400 g Woolworths strawberries

Method

1. Preheat the oven to 120°C. Place the egg whites in the bowl of a stand mixer and beat until foamy. Gradually beat in the caster sugar until the egg whites are stiff and glossy.

2. Spoon dollops of about 2 T onto a tray lined with a silicone baking mat or greaseproof paper. Bake for 1 hour. Cool and store in an airtight container.

3. Whisk the cream and coconut cream until thick, then whisk in the chocolate and lime zest.

4. To serve, spoon the coconut mixture into a bowl, then top with the litchis and meringues.

Find more Christmas recipes

Photograph: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Terry Donnelly

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Coconut meringue trifle

Ingredients

Method