step by step guide to make speedy Thermomix raspberry trifle slice

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thermomix raspberry trifle slice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thermomix raspberry trifle slice is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thermomix raspberry trifle slice is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 150 g icing sugar
  • 2 tsp cornflour
  • 4 egg whites
  • 1 pinch cream of tartar
  • 1 pinch salt
  • Flaked almonds, for sprinkling

Method

  • Step 1
    Meringue: Preheat oven to 140C. Draw a rectangle 25 x 35 cm on a piece of baking paper and place onto a baking tray. Set aside.
  • Step 2
    Place a bowl onto mixing bowl lid and weigh icing sugar into it. Add cornflour, then set aside.
  • Step 3
    Insert butterfly whisk. Place egg whites, cream of tartar and salt into mixing bowl and whip 3-4 min/37C/speed 4, without measuring cup, until stiff peaks form.
  • Step 4
    Mix 3 min/speed 3.5, adding reserved icing sugar mixture 1 teaspoonful at a time through hole in mixing bowl lid. Remove butterfly whisk. Spread meringue out evenly into a rectangle on pre-marked baking paper. Sprinkle with almonds and bake for 1 hour (140C) or until firm and crisp. Set aside to cool completely. Clean and dry mixing bowl and butterfly whisk.
  • Step 5
    Raspberry jelly: Place gelatine into a ceramic or glass bowl and cover with cold water. Set aside for 5 minutes or until gelatine has softened.
  • Step 6
    Place cranberry juice and sugar into mixing bowl and heat 3 min/100C/speed 1
  • Step 7
    Gently squeeze excess water from gelatine leaves, add gelatine to mixing bowl and mix 10 sec/speed 2 or until gelatine dissolves completely. Discard soaking water.
  • Step 8
    Add raspberries and stir with spatula to combine. Transfer into a bowl and place into refrigerator until slightly thickened (35-40 minutes – jelly should be soft enough to pour, but not completely set). Clean and dry mixing bowl and proceed with recipe.
  • Step 9
    Sponge cake: Preheat oven to 180C. Grease and line base and sides of a large rectangular baking tin (20 x 30 x 4.5 cm) with baking paper. Set aside.
  • Step 10
    Place a bowl onto mixing bowl lid and weigh icing sugar into it. Set aside.
  • Step 11
    Insert butterfly whisk. Place egg whites into mixing bowl and whip 2 min 30 sec/speed 3.5, without measuring cup, until stiff peaks form. Scrape down sides of mixing bowl with spatula.
  • Step 12
    With butterfly whisk still in place, mix 3 min/speed 3, slowly adding reserved icing sugar 1 teaspoonful at a time through hole in mixing bowl lid, until well combined.
  • Step 13
    With butterfly whisk still in place, add egg yolks and mix 15 sec/speed 3. Remove butterfly whisk.
  • Step 14
    Add vanilla, hot water, bicarbonate of soda, cream of tartar, cornflour and plain flour and mix 5 sec/speed 3.
  • Step 15
    Scrape down sides of mixing bowl with spatula, then mix for a further 5 sec/speed 3.
  • Step 16
    Transfer mixture into prepared baking tin and smooth surface. Bake for 10-15 minutes (180C), until golden. Set aside in baking tin to cool completely. Once cooled, pour reserved jelly over sponge, then transfer into refrigerator to set (approx. 4 hours). Clean and dry mixing bowl and butterfly whisk.
  • Step 17
    Mascarpone cream: Insert butterfly whisk. Place cream and icing sugar into mixing bowl and whip until soft peaks form/speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping.
  • Step 18
    Add mascarpone and vanilla and mix until just combined/speed 3.5. Remove butterfly whisk.
  • Step 19
    Assembly: Remove cake from refrigerator and ensure jelly has set, then spread Mascarpone cream mixture evenly over jelly. Remove baking paper from meringue and carefully place on top of jelly, pressing down gently (trim meringue, if necessary). Cover with plastic wrap and transfer into refrigerator to firm (approx. 6 hours or preferably overnight). Slice as desired to serve.

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