This apple-pear trifle was not intentionally made. It is the beautiful and absolutely delicious outcome of multiple failed processes whilst trying to test out the recipe for a different dessert idea. It’s the best accident we have ever made and it turned out so good we made multiple portions to serve with people who equally loved it and wanted the recipe ASAP! I guess it’s good that we noted everything we did when trying to figure out a new recipe through working with the failed parts of our initial recipe.
Traditionally, trifles are made with a base of fruit and sponge cake fingers which are suspended in jelly and topped with layers of custard, whipped cream and fresh fruit. However, for this recipe, we are taking a more modern approach to trifles. Our trifle consists of alternating layers of deliciously stewed apple-pear mixture and luscious coconut custard. It is then topped off with crushed meringue pieces which add another element of flavour and colour to the dessert.
This is the traditional trifle’s lighter cousin. We
hope you know you’ll enjoy making and eating it.
Ingredients (serves 2)
150ml Aquafaba (~1 can chickpeas preferably low sodium (<5% RDA salt))
1/3tsp Cream of Tartar
5-8tbsp Granulated Sugar (preferably white)
1/2tsp Vanilla Extract (or flavouring of choice)
2 Pink Lady Apples, chopped
1 Pear, chopped
2tbsp Lemon Juice
Cinnamon and Nutmeg (to taste|substitute with gingerbread spice)
1 x 400ml can Coconut Milk
1.5tbsp Bird’s Custard Powder (see substitute recipe below)
Icing Sugar (to taste)
Alternate Custard Powder
A Pinch of Salt
1/4tsp Vanilla Powder (substitute with 1/2tsp of vanilla extract)
- Preheat oven to 125°C.
- For the meringue, pour aquafaba and cream of tartar into a mixing bowl.
- Using an electric whisk/mixer on low speed until foamy and cream of tartar has dissolved.
- Slowly turn the speed up to maximum and whisk until the mixture starts thickening (soft peaks forming) and becomes glossy.
- Slowly add in the sugar and vanilla extract while whisking on high and continue whisking till stiff peaks are formed and the mixture is extremely glossy. Ensure you give your mixer breaks so it does not overheat and burn out.
- The entire process takes about 15-20mins. To check if it’s done, dip your whisk in and raise it out of the mixture, the peaks should remain upright without falling back into the mixture. Another test is to turn your mixing bowl upside down. If the mixture stays intact in the bowl, the whisking process has been completed.
- Spoon the mixture out into a medium-large circle on a baking tray lined with parchment paper.
- Bake for 1hr and 15mins. When done. Turn off the oven and leave the meringue in there to cool (approximately 45-60mins).
- Halfway into the cooling time for the meringue, combine all ingredients for the stewed apple-pear in a saucepan, place a lid on it and cook the apples and pear on medium-low heat until soft (approximately 15mins). Stir in the spices, to taste.
- Once the apples and pear are soft and can easily be pierced or cut with the side of a spoon or fork, turn off the heat and set the mixture aside to cool (preferably in a bowl).
Combine custard powder with the coconut milk ensuring there are no lumps.
Cook the mixture on a medium heat level stirring continuously until it thickens.
When it stops thickening further, take it off the heat and stir in the icing sugar to your desired level of sweetness.
Set aside to rest for 5-8mins stirring every few minutes to ensure a skin does not form.
- Once everything is cooled, spoon a quarter of the stewed apple-pear into an 11-12oz dessert cup or repurposed whiskey glass. Ensure there are no gaps around the sides of the fruit.
- Spoon a few tablespoons (to about a quarter) of the coconut custard mixture over the stewed fruit and gently smooth out the top of it to ensure it is evenly spread and a flat platform is created.
- Carefully spoon another quarter of the stewed fruit over the custard ensuring that it does not sink into the custard and all the sides at the top of the stewed fruit are covered with fruit (to avoid seepage).
- Spoon on more custard to fill up the cup/glass.
- Slice some of the meringue and place one or two short pieces in the custard at one end of the cup.
- Crush some of the slices of meringue and sprinkle them over the custard. Some of the crushed pieces will start to melt upon contact with the custard creating a caramel effect on top of it.
- Repeat the last 6 steps using another dessert cup or repurposed whiskey glass.
- If you would prefer the dessert colder, place the cups/glasses in the fridge for 30mins or until you are ready to serve your desserts.