Lemon-Berry Sheet Pan Trifle

255 mins
Serves 1
tiktok.com

Directions

  1. 1Preheat the oven to 275°F.
  2. 2Preheat the oven to 275°F.
  3. 3Preheat the oven to 275°F.
  4. 4Line two baking sheets with parchment.
  5. 5Line two baking sheets with parchment.
  6. 6Line two baking sheets with parchment.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes.
  11. 11Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes.
  12. 12Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes.
  13. 13Add the vanilla extract and mix to combine.
  14. 14Add the vanilla extract and mix to combine.
  15. 15Add the vanilla extract and mix to combine.
  16. 16Using two spoons, dollop mounds of meringue onto the prepared sheets.
  17. 17Using two spoons, dollop mounds of meringue onto the prepared sheets.
  18. 18Using two spoons, dollop mounds of meringue onto the prepared sheets.
  19. 19Transfer the baking sheets to the oven and reduce the temperature to 225°F.
  20. 20Transfer the baking sheets to the oven and reduce the temperature to 225°F.
  21. 21Transfer the baking sheets to the oven and reduce the temperature to 225°F.
  22. 22Bake until the meringues are firm and set, about 1 hour and 15 minutes.
  23. 23Bake until the meringues are firm and set, about 1 hour and 15 minutes.
  24. 24Bake until the meringues are firm and set, about 1 hour and 15 minutes.
  25. 25Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours.
  26. 26Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours.
  27. 27Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours.
  28. 28Carefully remove the meringues from the parchment and place them on a baking sheet.
  29. 29Carefully remove the meringues from the parchment and place them on a baking sheet.
  30. 30Carefully remove the meringues from the parchment and place them on a baking sheet.
  31. 31In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks.
  32. 32In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks.
  33. 33In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks.
  34. 34In a medium bowl, toss the strawberries, raspberries, blackberries and blueberries with the sugar, lemon juice and zest to combine.
  35. 35In a medium bowl, toss the strawberries, raspberries, blackberries and blueberries with the sugar, lemon juice and zest to combine.
  36. 36In a medium bowl, toss the strawberries, raspberries, blackberries and blueberries with the sugar, lemon juice and zest to combine.
  37. 37Let sit for 10 minutes.
  38. 38Let sit for 10 minutes.
  39. 39Let sit for 10 minutes.
  40. 40Dollop the cream topping all over the meringues.
  41. 41Dollop the cream topping all over the meringues.
  42. 42Dollop the cream topping all over the meringues.
  43. 43Arrange the berries in an even layer, garnish with more lemon zest and serve immediately.
  44. 44Arrange the berries in an even layer, garnish with more lemon zest and serve immediately.
  45. 45Arrange the berries in an even layer, garnish with more lemon zest and serve immediately.

Ingredients

  • 7 egg whites, at room temperature
  • 7 egg whites, at room temperature
  • 7 egg whites, at room temperature
  • 0.25 teaspoon cream of tartar
  • 0.25 teaspoon cream of tartar
  • 0.25 teaspoon cream of tartar
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 8 ounces strawberries, quartered
  • 8 ounces strawberries, quartered
  • 8 ounces strawberries, quartered
  • 6 ounces raspberries
  • 6 ounces raspberries
  • 6 ounces raspberries
  • 6 ounces blackberries
  • 6 ounces blackberries
  • 6 ounces blackberries
  • 8 ounces blueberries
  • 8 ounces blueberries
  • 8 ounces blueberries
  • 0.33 cup confectioners’ sugar
  • 0.33 cup confectioners’ sugar
  • 0.33 cup confectioners’ sugar
  • 1 lemon lemon zest
  • 1 lemon lemon zest
  • 1 lemon lemon zest
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • fresh mint
  • fresh mint
  • 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.