Jamie Magazine
By Jamie Oliver
1 hr 50 mins plus soaking and chilling
Showing Off
serves 12
About the recipe
Wow your guests with this show-stopper of a pud – a magic alternative to the traditional trifle. Try colouring your meringue for an extra special, festive twist.
Recipe From
Ingredients
100g tapioca
600ml milk
vanilla extract
150g caster sugar
1 clementine
3 large free-range egg yolks
1 vanilla pod
200ml double cream
100g flaked almonds
50g icing sugar
2 oranges
optional: gold leaf, to garnish
BERRY COMPOTE
500g mixed fresh berries
50g caster sugar
Cointreau
MERINGUE
5 free-range egg whites
300g caster sugar
optional: natural pink food colouring
Method
- Soak the tapioca in the milk in a saucepan for 1 hour before cooking.
- Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of sea salt.
- Gently simmer for 20 minutes, or until softened and thickened. Turn off the heat and allow to cool slightly.
- Heat 200ml of water in a saucepan over a low heat. Add the egg yolks and remaining 50g of caster sugar to a heatproof bowl and place over the simmering water.
- Whisk the yolks and sugar until thick and light in colour. Remove from the heat and fold through the tapioca.
- In a bowl, whisk the double cream until it forms soft peaks and fold through the tapioca mixture. Allow to cool completely in the fridge while you make the rest of the layers.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the almonds in a colander and rinse under cold water. Drain well, then tip into a bowl with the icing sugar and orange zest, tossing to coat.
- Spread over a large lined baking sheet and bake for 10 minutes, or until golden. Allow to cool slightly, then chop into large pieces.
- Combine the berries, sugar and a splash of Cointreau in a saucepan. Cook over a low heat for about 10 minutes, or until the berries are lightly cooked but still holding their shape.
- Use a slotted spoon to remove the fruit and set aside.
- Place the pan of juice over a medium heat and simmer until it has reduced to a light syrup. Set aside to cool.
- To make the meringue, whisk the egg whites until they form stiff peaks.
- Combine the sugar and 80ml of water in a medium pan, then place on a high heat. Add a sugar thermometer to the pan. Brush the edges of the pan to release excess sugar crystals.
- When the temperature reaches 110ºC, turn the heat down to low and heat slowly until the temperature comes back up to 120ºC.
- Take the pan off the heat and allow the bubbles to settle (this will take about 20 seconds).
- Carefully start pouring the syrup into the egg white, whisking continuously on a low speed. The syrup cooks the egg white so it’s important to pour the syrup in a constant slow stream.
- Let the mixer continue for a further 10 minutes on a slow speed. This cools down the egg whites and makes it look thick and glossy.
- Just before it’s ready, add a few drops of the pink food colouring (if using) for a pale pink meringue.
- Spoon into a piping bag with a 10mm plain nozzle.
- Spoon a few berries and a little syrup into the base of the serving dishes. Top the fruit with a layer of cooled tapioca mixture.
- Pipe big peaks of meringue around the edges of each dish to create a border, then use a cook’s blowtorch to quickly set and colour it.
- Pop some berries in the centre and scatter over the candied almonds and gold leaf (if using).
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