GRAND RAPIDS, Mich.- Chef Joel from Porto Bello Restaurant is showing us how to make orange gran marnier meringue trifle with cranberries, caramel and almonds.
- Orange pound cake, cut into 1″ cubes
- 3/4 cup gran marnier
- 32 oz. cream cheese, softened
- 1 cup sugar
- toasted almonds
- caramel sauce
- cranberries for garnish
Cream Cheese Layer:
- Whip cream cheese, gran marnier and sugar until well blended and fluffy
- 5 egg whites
- 1/4 tsp. cream tartar
- 3/4 cup sugar
- zest of 2 oranges
Beat egg whites and cream of tartar until soft peaks form. Beat in sugar and zest slowly until stiff peaks form. Spoon or pipe 1/2 dollar size meringues onto parchment lined cookie sheet. Place in a preheated 200 degree oven for 2 hours, turn the oven off and let meringues hold in oven for another hour.
Putting it together:
In a footed glass trifle bowl layer starting with pound cake. Continue with cream cheese mix, meringues and caramel. Top layer will need to be the cream cheese mix. Place remaining meringues into cream cheese on edges to create a ‘wheel’ look. Top with caramel, cranberries and almonds. Chill to set for two hours.