Meringue Trifle

What’s the best part of a large meal? Probably the dessert at the end. Ana Maria shows us her very special trifle.


  • 2 packets of Boudoir biscuits or lady fingers
  • 4 – 5 eggs for meringue
  • sugar
  • 2 tins of full fat cream
  • milk
  • Licor 43
  • 1 can peach slices
  • chocolate flakes


Separate the egg whites and egg yolks and whisk the whites until they peak. When peaks start to form add a couple of teaspoons of sugar to smoothen the meringue.

Next, fold the meringue in with the cream until smooth, but doing this slowly so as to keep as much air and volume as possible.

Pour some milk out on a plate, mixed together with a shot of licor and start soaking the biscuits. Lay the biscuits out on a tray side by side. Once you have a layer of biscuit, spoon the cream mixture on top and repeat the biscuit, cream mixture until you have 4 layers. Finish this off by covering the tower entirely with the remaining cream / meringue mixture.

Next, pass the desert into the fridge and leave overnight.

Before serving, coat with flaked or crumbled chocolate and decorate with peach slices.

Recipe by Ana Maria Morro