Charlotte Ree's Trifle with Meringue, Lemon Curd & Marscapone


Charlotte Ree x Harris Farm Markets

Charlotte Ree x Harris Farm Markets

Charlotte Ree x Harris Farm Markets Making a trifle can be a little time-consuming but, thankfully, the process can be spread out over a few days to make your life easier. I have included lemon curd in this recipe as it is a fantastic way to use your egg yolks, but the best thing about trifles is that they are so adaptable. I have used port wine jelly and red berries here as they are the most festive, but you can alter the recipe to include your favourite fillings and flavours.


For the Jelly 

  • 2 x 85 g port wine jelly
  • 250 g fresh raspberries

 For the meringue rounds 

  • 4 large egg whites

  • 200g caster sugar

  • 1 teaspoon white wine vinegar

  • 1 teaspoon cornflour

 For the lemon Curd

  • 4 eggs

  • 3 egg yolks

  • 220g caster sugar

  • zest and juice of 3 lemons

  • 175g unsalted butter, cubed

For the mascarpone whipped cream 

  • 250g mascarpone, at room temperature 

  • 50g caster sugar 

  • 250 ml thickened cream, at room temperature 

  • 1 teaspoon vanilla bean paste

 To serve:

  • 400g savoiardi biscuits

  • 250g fresh raspberries

  • Edible gold dust, optional



  1. The night before, rinse and dry your trifle serving bowl. To make the jelly, empty the contents of two packs of jelly into a bowl. Add 500ml boiling water. Stir and dissolve well. Add 400ml of cold water and stir. Pour the mixture into your trifle bowl, top with the raspberries and refrigerate until firm.

  2. While your jelly sets, make your meringue rounds. Preheat your oven to 150°C and line a baking tray with baking paper.

  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. With the motor running, gradually add the sugar, one spoonful at a time. Continue to beat for 5 or so minutes until you have a shiny and stiff meringue.

  4. Place the meringue in a pastry bag and pipe out your meringue rounds onto your prepared baking tray. This amount of mixture should make 5 rounds in total.

  5. Reduce the oven temperature to 120°C and bake your rounds for one hour. Turn off the oven and allow your rounds to cool completely inside.

  6. While your meringue rounds bake, make your lemon curd. Place the eggs, egg yolks, sugar, lemon zest and juice in a double boiler over simmering water and whisk to combine. Stir over a medium heat for two minutes, or until the sugar has dissolved. Leave to cook for 30 minutes, stirring occasionally, until the mixture has a consistency of thickened cream.

  7. Remove from the heat and allow to cool slightly. Add the butter, cube by cube, stirring continuously until melted. Transfer to an airtight container and refrigerate until cooled.

  8. On the day, make the mascarpone whipped cream by beating the mascarpone and sugar in the stand mixer fitted with the whisk attachment until combined. Add the cream and vanilla and beat until stiff peaks form, about 3 minutes. 

  9. To assemble the trifle, remove the jelly from the fridge. Layer with lemon curd, savoiardi biscuits, cream, lemon curd, savoiardi biscuits and cream. Top with the berries, meringue rounds and a sprinkling of gold dust, if using, and serve immediately. Store leftovers covered in the fridge for up to 3 days.


Recipe by Charlotte Ree. Find her website here, follow her on Instagram here and, for a special Christmas treat for the sweet-toothed foodie in your life, buy her newly released Just Desserts cookbook here

Ingredients for Charlotte Ree's Trifle with Meringue, Lemon Curd & Marscapone

Raspberries 125g

$4.00 ea

Lemon Imperfect Each

$0.37 ea