- Servings: 4
2 egg whites
1/2 cup sugar
1/2 tsp vanilla
1/2 cup ground almonds
1 cup cream
2 egg yolks
1 tsp cornstarch
1 Tbsp sugar
1/2 tsp vanilla extract
To make the meringues: Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper.
In a mixer, beat the egg whites, gradually increasing the speed to high until soft peaks form. Gradually add the sugar, continuing to beat, until the peaks are stiff and glossy. Add the vanilla extract, beat, and then fold in the almonds.
Drop the batter, by heaping spoonfuls, onto the lined cookie sheets (the meringues will be crumbled in the finished dish, so no need to worry about being pretty). Bake until they turn golden, ~20-25 minutes. Remove to a rack and cool fully.
To make the custard: Heat the cream in a saucepan until it's just thinking about simmering. In a separate bowl, whisk together the yolks, cornstarch, sugar and vanilla. When the cream is hot, pour it into the yolky bowl, whisk whisk whisking all the while to make sure that it forms a smooth mixture without curdling. Return the mixture to the saucepan over a medium-low flame, and cook, stirring constantly, until it thickens (this will take just a few minutes). Remove from heat and set aside and cool (if you notice any curdling, pour it through a fine-mesh strainer to remove them).
To assemble the trifle: In a large bowl (or individual serving dishes), break up the meringues and layer them with the peaches and custard sauce (ideally more attractively than I did). Devour.