Eton Mess Trifle Recipe

Gently fold in the flour and baking powder until fully combined.

Pour into a small loaf tin lined with baking paper and bake for 40 minutes or until a toothpick inserted comes out clean.

To make the meringue, using the electric mixer, mix the egg whites until foamy. Add the caster sugar one tablespoon at a time, mixing continuously, until sugar is fully incorporated and the meringue looks glossy.

You can test if sugar is fully dissolved by taking a bit of mixture between your fingers; if it feels gritty, it needs more mixing.

Preheat the oven to 120C.

Pipe the meringue into desired shapes on two baking trays lined with baking paper (or place a few dollops of meringue by using the metal spoon).

Reduce the oven temperature to 90C and bake for 1 hour and 30 minutes. Turn off the oven and leave to cool down in the oven for at least 1 hour before transferring to a wire rack.

To make the strawberry sauce, put the strawberries, Lyle's Golden Syrup and lemon juice into a saucepan and heat over medium heat for about 15 minutes, stirring often. Remove from heat and blend using the immersion blender until smooth. You can use a regular blender if you don't have the immersion one. Let cool down.

Before serving, whip the double cream until soft peaks are formed. Fold in the creme fraiche and Lyle'sGolden Syrup.

When ready to assemble, spoon a layer of whipped cream, top with the cubed cake and crumbledmeringue, drizzle with strawberry sauce, add a layer of fresh berries and finish with a small drizzle of

Lyle's Golden Syrup. Repeat with the remaining ingredients finishing with whipped cream and fresh berries on top. Enjoy!