Citrus Meringue Trifle Recipes

LEMON MERINGUE TRIFLE

Steps:

• Heat marmalade until just melted; stir in lemon juice. In large bowl, whisk pudding mixes with milk until smooth. Fold in zest, then whipped topping. Place half of cake pieces in bottom of 14-cup trifle bowl. Brush cake with half of marmalade, then spoon over half of pudding mixture. Repeat with remaining cake, marmalade and pudding. On medium-high speed, beat butter until smooth, about 1 minute. Add Fluff and icing sugar, beat until smooth and stiff. Drop by spoonfuls over pudding. Refrigerate at least 2 hours or overnight. If desired, garnish with lemon slices and mint.

CITRUS MERINGUE TRIFLE

Steps:

• Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
• Dip half the biscuits into the lemon butter mixture.
• Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
• Spread half the filling over biscuits.
• Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
• Top biscuits with remaining filling.
• Cover, and refrigerate overnight.
• Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
• Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
• Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
• Gradually add sugar, beat until dissolved between additions.
• Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
• Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
• Recipe best made a day ahead.
• Top with meringue about 3hours before serving.