Jan Reig
Kiwi Trifle
INGREDIENTS
1 large jam swiss roll
medium sweet sherry
6 kiwi fruit, peeled and sliced
4 oz (100 g) macaroons, broken
3 egg whites
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt dry white vermouth
2 tbsp (30 ml) brandy
1 tbsp (15 ml) lemon juice
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
fresh whipped cream, ratafias and slices of kiwi fruit to decorate
PROSSES
Slice the swiss roll and arrange in a large trifle bowl. Moisten with some sherry. Place the kiwi fruit over the swiss roll with broken macaroons.
Whisk the egg whites until stiff, then gradually beat in the sugar until firm and glossy. Pour in the vermouth, brandy and lemon juice and gently fold through the meringue. Whip the fresh cream until softly stiff and fold through the meringue mixture.
Pour over the swiss roll and fruit, cover and refrigerate for about 2 hours. Just before serving, decorate with fresh whipped cream, ratafias and slices of kiwi fruit.
