Tres Leches and Berry Trifle

Ingredients

Cake: 

• 7 extra-large eggs, at room temperature, separated 
• 1 tsp (5ml) vanilla essence or extract 
• 2 cups (440g) castor sugar 
• ½ cup (125ml) milk 
• 2 cups (300g) self-raising flour 
• ½ tsp (3ml) fine salt 
• 1 can (385g) evaporated milk 
• 1 can (380g) condensed milk 
• ¾ cup (180ml) cream 

Raspberry cream: 

• 300g frozen raspberries 
• ½ cup (110g) castor sugar 
• 2 cups (500ml) cream, ice cold 

For decorating: 

• 2 punnets (100g each) fresh raspberries 
• 1–2 punnets (20g) PnP edible flowers 

Method

1. Whisk egg yolks, vanilla and half the sugar together using an electric whisk for about 7 minutes, or until pale and fluffy, then whisk in milk.  
2. Combine flour and ½ tsp (3ml) salt, add egg mixture and stir to form a smooth mixture. Set batter aside. 
3. Preheat oven to 180°C. 
4. Line a 30cm x 28cm deep dish with baking paper and lightly spray with nonstick spray. 
5. Whisk egg whites and ½ tsp (3ml) salt in a separate bowl using an electric beater until stiff-peak stage – this should take 5–7 minutes. 
6. Add remaining sugar gradually, 1 tablespoon at a time, whisking for about 2 minutes before adding the next spoon. Continue until mixture is glossy and grain-free when rubbed between your fingertips. (This means all the sugar has dissolved.) 
7. Lightly mix a third of the meringue mixture into batter, then fold in remaining meringue carefully until well incorporated. 
8. Spoon into prepared tray and bake for 25–30 minutes. 
9. Combine evaporated milk, condensed milk and cream and heat – on the stove or in the microwave – until warm to the touch. 
10. Remove cake from oven and pierce all over with the tip of a knife. 
11. Pour warm milky cream mixture over cake. 
12. Cover and set aside to infuse for 2 hours (or overnight). 
13. Combine frozen raspberries and castor sugar in a saucepan and simmer until a syrup forms, about 8–10 minutes. Leave to cool. 
14. Whisk cream until stiff peaks. 
15. Fold cold berry mixture into whisked cream for a marbled effect. 
16. Remove cake from baking dish and slice into squares. 
17. Layer half the cake and whipped cream in a 25cm-high and 18cm-wide trifle bowl. 
18. Decorate with fresh berries and edible flowers. 

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