Recipe top 10
Stuck for something new to excite your taste buds? Check out our 10 most viewed recipes
of the week.
Enter keyword(s) below for to search
dessert recipes | serves 12
Wow your guests with this show-stopper of a pud a magic alternative to the traditional trifle. Try colouring your meringue for
an extra special, festive twist.
1. Soak the tapioca in the milk in a saucepan for 1 hour before cooking. Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of salt. Gently simmer for 20 minutes, until softened and thickened. Turn off the heat and allow to cool slightly.
2. Heat 200ml water in a saucepan over a low heat. Add the egg yolks and remaining 50g of caster sugar to a heat-proof bowl and place over a pan of simmering water. Whisk the yolks and sugar until thick and light in colour. Remove from the heat and fold through the tapioca.
3. In a bowl, whisk the double cream until it forms soft peaks and fold through the tapioca mixture. Allow
to cool completely in the fridge while you make the rest of the layers.
4. Preheat the oven to 180C/gas 4. Place the almonds in a colander and rinse under cold water. Drain well then tip into a bowl with the icing sugar and orange zest, tossing to coat. Spread over a large lined baking sheet and bake for 10 minutes, or until golden brown. Allow to cool slightly, then chop into large pieces.
5. Combine the berries and sugar in a saucepan. Cook over a low heat for about 10 minutes, or until the berries are lightly cooked but still holding their shape. Use a slotted spoon
to remove the fruit and set aside.
6. Place the pan of juice over a medium heat and simmer until it has reduced to a light syrup. Set aside to cool.
7. Whisk the egg whites in a mixer on high until they form stiff peaks.
In a medium saucepan mix the sugar and water and place on a high heat. Add the sugar thermometer to the pan. Brush the edges of the pan to release excess sugar crystals. When the temperature reaches 110C, turn the heat down to low and heat slow and low until the temperature comes back up to 120C. Take the pan off the heat and allow the bubbles to settle (this will take about 20 seconds).
8 Set the mixer speed to slow then carefully start pouring the syrup into the egg white. The syrup cooks the egg white so its important to pour the syrup in a constant slow stream. Let the mixer continue to carry on for a further 10 minutes on a slow speed. This cools down the egg whites and makes it look thick and glossy. Just before its ready, add a few drops of the pink food colouring, if using, for
a pale pink meringue. Spoon into a piping bag with a 10mm plain nozzle.
9 Spoon a few berries and a little syrup into the base of the serving dishes. Top the fruit with a layer of cooled tapioca mixture. Pipe big peaks of meringue around the edges of each dish to create a border, then use a cooks blow-torch to quickly set and colour it. Pop some berries in the centre and scatter over the candied almonds and the gold leaf, if using.
Per serving 360 cals, 13.1g fat (5.4g saturated), 6.3g protein, 57.5g carbs, 49.3g sugars
Recipe Jamie Oliver
Photo David lofts
from Issue 43
ingredients 100g tapioca
150g caster sugar
Finely grated zest of 1 clementine
3 egg yolks
1 vanilla pod
200ml double cream
100g flaked almonds
50g icing sugar
Finely grated zest of 2 oranges
Gold leaf, to garnish (optional)
500g mixed fresh berries
50g caster sugar
⅓ cup of water
300g caster sugar
5 egg whites
Natural pink food colouring (optional)