Lemon-Berry Sheet Pan Trifle
Directions
- 1Preheat the oven to 275°F.
- 2Line two baking sheets with parchment.
- 3In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on low speed until foamy, about 2 minutes.
- 4Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes.
- 5Add the vanilla extract and mix to combine.
- 6Using two spoons, dollop mounds of meringue onto the prepared sheets.
- 7Transfer the baking sheets to the oven and reduce the temperature to 225°F.
- 8Bake until the meringues are firm and set, about 1 hour and 15 minutes.
- 9Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours.
- 10Carefully remove the meringues from the parchment and place them on a baking sheet.
- 11In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks.
- 12In a medium bowl, toss the strawberries, raspberries, blackberries and blueberries with the sugar, lemon juice and zest to combine.
- 13Let sit for 10 minutes.
- 14Dollop the cream topping all over the meringues.
- 15Arrange the berries in an even layer, garnish with more lemon zest and serve immediately.
Ingredients
- 7 egg whites, at room temperature
- 0.25 teaspoon cream of tartar
- 1.5 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1.5 cups heavy cream
- 0.5 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 ounces strawberries, quartered
- 6 ounces raspberries
- 6 ounces blackberries
- 8 ounces blueberries
- 0.33 cup confectioners’ sugar
- 1 lemon lemon zest
- 1 lemon lemon juice
- fresh mint
Equipment
electric mixerwhip attachmentbaking sheetsparchmenttwo spoonsmedium bowl
Tips
- Do not over whip; the egg whites should look soft and smooth, not clumpy or dry.
- The meringue scoops should be about a heaping ¼ cup, but you don’t need to be precise.
- Leave at least 1½ inches between each dollop.
- Serve immediately.
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