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Raspberry & Vanilla Trifle with Torched Meringue

Raspberry & Vanilla Trifle with Torched Meringue. This elegant dessert layers velvety vanilla custard with tart raspberries and soft sponge cake, all crowned with a cloud of torched meringue. It’s a showstopper that’s perfect for any celebration, or simply for treating yourself to something special.

I still remember the first time I made this trifle for a family gathering. The kitchen was filled with the fragrant aroma of vanilla as the custard cooked on the stove, and the vibrant raspberries added a pop of color that made the whole dish look like a work of art. When I brought it to the table, the torched meringue elicited gasps of delight and made everyone eager to dig in. It quickly became a beloved recipe in our household, synonymous with joy and indulgence.

Résumé of the Recipe: Raspberry & Vanilla Trifle with Torched Meringue combines the silky smoothness of homemade vanilla custard, the refreshing tartness of fresh raspberries, and the light fluffiness of sponge cake. Topped with a beautiful torched meringue, this dessert is not only visually stunning but also a delightful blend of textures and flavors that will leave you craving for more.

Exciting Story: One summer, during our annual family barbecue, I decided to surprise everyone with this trifle. As the sun set and the barbecue sizzled, I brought out the trifle, its meringue beautifully torched and golden. The layers of raspberries and custard glistened in the evening light. Each bite was a harmonious blend of tart, sweet, and creamy, making it the perfect ending to a wonderful day. It’s now a staple at our gatherings, often requested and always cherished.

Why This Raspberry & Vanilla Trifle with Torched Meringue?

Selling Points:

  • Showstopper: The torched meringue adds a dramatic and impressive finish.
  • Flavor Harmony: The combination of tart raspberries, creamy vanilla custard, and light sponge cake creates a perfect balance.
  • Versatile: Great for both casual family dinners and elegant celebrations.

Prep Time: 30 minutes | Cook Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 50 minutes | Servings: 8-10


For the Vanilla Custard:

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2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
4 large egg yolks
1/4 cup (30g) cornstarch
2 tsp vanilla extract

For the Raspberry Sauce:

2 cups (300g) fresh raspberries
1/4 cup (50g) granulated sugar
1 tbsp lemon juice

For the Torched Meringue:

4 large egg whites
1 cup (200g) granulated sugar
1/2 tsp cream of tartar

For Assembly:

1 store-bought pound cake, cubed
Fresh raspberries for garnish
Mint leaves for garnish


Prepare the Vanilla Custard:

In a saucepan, heat the whole milk over medium heat until just simmering.
In a mixing bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and creamy.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Let the custard cool completely.

Make the Raspberry Sauce:

In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens.
Remove from heat and strain through a fine-mesh sieve to remove the seeds. Let the sauce cool.

Prepare the Torched Meringue:

In a heatproof mixing bowl, combine the egg whites, granulated sugar, and cream of tartar.
Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
Whisk constantly until the sugar is dissolved and the mixture is warm to the touch.
Remove from heat and beat with an electric mixer on high speed until stiff peaks form and the meringue is glossy.

Assemble the Trifle:

In a trifle dish or individual serving glasses, layer the cubed pound cake, raspberry sauce, vanilla custard, and fresh raspberries.
Repeat the layers until the dish or glasses are filled, ending with a layer of vanilla custard on top.
Spoon the torched meringue over the top layer of custard, creating swirls with a spatula.
Use a kitchen torch to lightly torch the meringue until golden brown.

Garnish and Serve:

Garnish the trifle with fresh raspberries and mint leaves.
Serve the Raspberry & Vanilla Trifle with Torched Meringue chilled and enjoy!

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