Puddings & Soufflés

Individual Raspberry Meringue Trifles


4 egg whites
¼ tsp (5 mL) cream of tartar
1 cup (250 mL) sugar
½ tsp (2 mL) vanilla extract

1 cup (250 mL) sugar
¼ cup (50 mL) all-purpose flour
Dash salt
3 cups (750 mL) 2% milk
4 egg yolks
1-2 tsp (5-10 mL) raspberry or vanilla extract
1 ½-2 cups (375-500 mL) fresh raspberries

2 cups whipped cream
Chocolate garnish (optional)
Mint leaves


1. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar. Continue beating until stiff, glossy peaks form. Beat in vanilla. Spoon mixture onto foil lined baking sheet. Spread evenly over pan. Bake at 250°F (120° C) for 2 hours. Remove from oven and let cool.

2. In medium sized saucepan, combine sugar, flour and salt. Add milk and egg yolks and whisk to combine. Place over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat. Stir in raspberry or vanilla extract. Cover top with plastic wrap. Cool in refrigerator.

3. Break meringue into small pieces, about ½ inches (1.5 cm) in size. Spoon 2 tbsp (25 mL) of custard into each dessert cup or glass. Sprinkle each with some of the meringue pieces, followed by some fresh raspberries. Repeat layers. Top each dessert with whipped cream, raspberries and a mint leaf.

Yield: 8-10 servings

Nutrients per serving:

Calories 297.2
Carbohydrate 51.1g
Protein 5.9g
Fat 8.3g
Sodium 83.7mg
Fibre 1.3g