Vanilla And Currant Meringue Trifles - cooking recipe

Ingredients

3 None eggs, separated, plus 2 egg yolks
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup cornstarch
1 tsp cocoa powder
1/2 tsp baking powder
1 2/3 cups milk
1 None vanilla bean, seeds scraped out
7 oz redcurrants and blackcurrants
1/2 cup orange juice

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper.
Beat 2 egg whites until stiff. Add a pinch of salt. Gradually beat in 1/4 cup sugar. Fold in 2 egg yolks. Combine flour, 1/4 cup cornstarch, cocoa powder and baking powder. Fold into egg mixture. Transfer to prepared baking sheet and bake for 8-10 mins, until golden brown. Sprinkle sugar over a clean tea towel. Turn cake out onto tea towel and remove parchment paper. Let cool.
For the vanilla cream, bring 1 1/2 cups milk, vanilla bean and vanilla bean seeds to a boil. Whisk together remaining milk, 1/4 cup sugar, 3 egg yolks and remaining cornstarch. Stir into boiling milk and simmer for 30 seconds. Set aside and let cool.
For the currants, mix together currants, orange juice and remaining sugar. Set aside.
For the meringue mixture, whip 1 egg white with a pinch of salt until stiff. Gradually whisk in 1/4 cup sugar. Transfer to a piping bag. Set aside.
Cut discs of cake the same size as serving glasses. Layer vanilla cream, currants and cake in 4 serving glasses. Pipe meringue onto each trifle then brown tops using a kitchen blowtorch.