Gluten Free Meringue Trifle
Layer a vanilla custard, your favorite fruit compote and meringue cookies and repeat. Top with whipped cream, meringue cookies and fresh cranberries coated in sugar.
Best to assemble right before serving.
Vanilla Custard
- 4 Eggs
- 4 cups Milk
- 1 Tbsp Vanilla Extract
- 1/2 cup Sugar
- 1 tsp Butter
- 3 Tbsp Cornstarch
1. Place the milk, butter and vanilla in a medium pot.
2. Whisk and bring to a simmer. Remove from heat before it boils.
3. In a separate bowl whisk together the eggs, sugar and cornstarch until the sugar dissolves.
4. Whisk in a little of the hot mixture to the egg mixture to temper it and then whisk the egg mixture into the pot of milk.
5. Return the pot to the stove over medium heat and whisk until the mixture thickens. 5-10 minutes.
6. Pour into a bowl or jar and refrigerate until ready to use.
Fruit Compote
- 4 cups Fruit, fresh or frozen
- 1 Tbsp Lemon Juice
- 2 Tbsp Maple Syrup or Honey (optional)
1. Add everything to a pot and bring it to a simmer. Mash the fruit a little if needed. Remove from heat and add to a jar or bowl and place in the refrigerator until ready to use.
If you would like it to be a little thicker, you can add 2 tablespoons of water and a tablespoon of cornstarch to the cold mixture. If you need to add it in at the end, mix the cornstarch with the cold water first and then stir it in. If you add cornstarch to a hot mixture it will clump and wont mix in properly.
