Easter Carrot Cake Trifle
Prep:  1hr
Cook:  1hr 10 min
Serves:  10
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Australian
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Recipe by: Australian Eggs
Easter Carrot Cake Trifle layers spiced carrot cake, homemade custard, cream cheese filling and toasted Italian meringue. A show-stopping Easter dessert with distinct textures in every spoonful.
Credit: Whisk Media Group
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Play Video: Easter Carrot Cake Trifle
Easter Carrot Cake Trifle
Ingredients:
Custard
Carrot Cake
Cream Cheese Layer
Italian Meringue
Method:
Custard
  1. Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
  2. Meanwhile, reserve 4 egg whites in a container in the fridge for meringue. Whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Slowly pour in the hot cream mixture whilst continuing to whisk until combined.
  3. Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. Transfer to a large bowl. Set aside to cool slightly. Cover surface with plastic wrap. Refrigerate overnight.
Tips & Hints:
  • Custard is best made the day before.
Carrot Cake
  1. Preheat oven to 160°C (fan-forced). Grease two 18cm x 28cm rectangular slice pans. Line base and sides with baking paper, extending paper 3cm above long sides.
  2. Using an electric mixer, beat oil, sugar and eggs in a large bowl until thick and creamy. Stir in carrot and ½ cup of walnuts.
  3. Sift flour, bicarbonate of soda and mixed spice together and stir into cake batter until combined. Pour mixture into prepared pans and spread to the edges.
  4. Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 30 minutes before transferring to a wire rack to cool completely.
Tips & Hints:
  • Carrot Cake is best made the day before.
Cream Cheese Layer
  1. Beat cream cheese and icing sugar with an electric mixer until smooth.
  2. Add cream and beat until firm peaks form. Place in the fridge whilst preparing elements to assemble trifle.
Italian Meringue
  1. Allow reserved egg whites to come to room temperature.
  2. Place sugar and water in a small saucepan over a medium heat and stir until sugar dissolves. Bring to a simmer. Without stirring, brush down sides of saucepan with a wet pastry brush to remove any sugar crystals.
  3. Place a sugar thermometer in pan and bring syrup to the boil until it reaches soft ball stage 116°C (240F) on a sugar thermometer. Remove from the heat.
  4. Place egg whites and juice in the bowl of an electric mixer. Beat until thick and white. Slowly drizzle in hot sugar syrup while continuing to beat until meringue is thick and glossy. Continue to beat until meringue forms firm peaks and mixture is beginning to cool. Allow to cool for 15 minutes.
  5. To assemble and serve: 1. Cut cakes into 4cm cubes (6 rows x 4 rows). Cover the base of a 3-litre trifle bowl with a layer of carrot cake cubes, placed closed together. Whisk chilled custard until smooth again. Spoon half of the custard over cake (no need to spread against edge of dish as next layer will push it out) then cover with another layer of cake cubes. 2. Dollop and spread cream cheese mixture on top then cover with another layer of cake cubes. Dollop and spread over remaining custard. 3. Place about 8-10 carrot cake cubes on top of cream in a circle, 4cm in from the edge of bowl. Set aside. NB: You can cover and refrigerate up to 8 hours at this point. 4. Dollop meringue on top of trifle over carrot cake but not to the edge. Use a metal palette knife to form swirls and peaks. Use a kitchen blow torch to scorch meringue. Sprinkle remaining walnuts around the edge of custard. Serve.
Tips & Hints:
  • Assemble the trifle on the morning of the event and keep it chilled until serving.
  • Short on time? Fully assemble (meringue and all) and refrigerate overnight, uncovered, to keep the meringue crisp.
  • Make the custard and cake a day ahead: the custard will set for easy spreading, and the cake will firm up for clean cubes.
  • Carrot cake can also be made and frozen a month ahead. Cut into perfectly shaped cubes while still semi-frozen. This helps to reduce crumbs.
  • Freeze leftover egg whites up to 3 months. You can make egg white omelettes, meringues or macaroons.
Nutrition Information
Per adult serving (370g)

Calories

-

Energy

4560.0kJ

Protein

17.0g

Fat, Total

71.0g

Saturated

26.0g

Carbs, Total

101.0g

Sugars

79.0g

Dietary Fibre

3.0g

Sodium

455.0mg
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