Recipe courtesy of Sandra Lee
Meringue Trifle - Decorative Tablescape Centerpiece
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 386
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 39 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 50 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 386
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 39 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 50 mg
Ingredients
Directions
- Put the meringues in a resealable bag and gently crush them into large pieces with a rolling pin.
- Set aside about 10 raspberries and 1 cup of the crushed meringue pieces for the top of the trifle.
- In a large bowl, using an electric hand mixer, beat the cream until it begins to thicken. With the mixer running, add the peppermint extract, a few drops of food coloring and then slowly add in the sugar. Continue to beat until medium peaks form.
- Cover the bottom of a large 3-quart clear trifle bowl with about 1/3 of the meringues. Sprinkle with 1 1/2 pints of raspberries, being sure to get some along the side so they are visible. Spread about 2 cups of the mint cream over the top. Make another layer or 2 in same manner, ending with mint cream. Put the reserved raspberries in a small circle over the top and sprinkle with reserved crushed meringues. Garnish the center with a large sprig of mint.
