Sarah Wilson's Christmas Berry Trifle Parfait
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 egg whites (you can freeze the yolks to use in custard or mayonnaise)
  • 1/3 cup rice malt syrup (optional)
  • 1 1/2 full-fat plain yoghurt
  • 2 1/2 shredded coconut
  • 2 teaspoon stevia granules
  • 1 large tin coconut cream or milk, chilled in the fridge for an hour
  • 1 1/2 cup mixed berries
  • sea salt
Directions
  1. Christmas Eve: Preheat oven to 120degrees C. To make the meringues, beat egg whites and salt in a bowl to stiff peaks. Add the syrup and beat a little more. Then gently fold in the shredded coconut. Form into 12 rough balls and place on a baking tray lined with baking paper and bake for 30 mins.
  2. Reduce oven temp to 95 degrees C and bake for another hour until balls are chewy. Bake for longer if you like them crispy. Remove from oven and let cool completely before removing them from the parchment paper. Store in an airtight container overnight. Meanwhile, place coconut cream in the fridge. And make a simple coulis by bringing the berries and the stevia to a gentle boil, breaking berries up with a wooden spoon and reducing for a few minutes until a syrup-like consistency. Store in the fridge overnight in a non-metallic container.
  3. Christmas Day: Take your 12 meringues, crumble roughly and set aside. Whip the coconut milk/cream and yoghurt with a pinch of salt until it’s thicl. Now, divide the meringue chunks (reserving a few for topping) into the bottom of 8 glasses (mugs or cocktail stems could also work). Divide three-quarters of the berries between the 8 glasses , then place a big dollop of cream on top. Then top with a few exra berries and the remaining meringue chunks.