MERINGUE

1. Heat the oven to 90°C, fan forced.
2. Place the Maldon Sea Salt and gold lustre dust into a small bowl and mix to coat. Set aside until required.
3. Line a baking tray with a sheet of baking paper. Spray a small amount of oil over the baking paper, then use a sheet of paper towel to remove the excess.
4. In a heat-proof bowl, place the egg whites and sugar, then whisk over a saucepan of simmering water until the mixture reaches 60°C.
5. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip to firm peaks.
6. Spread the meringue into a thin layer over the prepared baking mat.
7. Sprinkle the surface with the gold sea salt and bake in the preheated oven for 2 hours. If the meringue is still soft once cooled, simply bake for a further 30 minutes or until completely dried out.

RUM SOAK

1. Place the water and sugar into a saucepan and gently heat until the sugar has dissolved.
2. Remove from the heat, add the rum, and mix to combine.
3. Set aside at room temperature while you prepare the Olive Oil Sponge.

OLIVE OIL SPONGE

1. Heat the oven to 160°C, fan forced.
2. Grease a square baking tin, 230mm x 230mm and 50mm in height, with vegetable oil then line the base and sides with baking paper.
3. Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, approximately 5 minutes.
4. Meanwhile, in a separate bowl, combine the sieved flour, almond meal, baking powder, and Maldon Sea Salt.
5. Slowly stream the lukewarm milk into the egg mixture while continuing to whisk.
6. Add the combined dry ingredients and whisk to incorporate.
7. Lastly, slowly stream in the olive oil while whisking.
8. Transfer the batter into the prepared baking tin and bake in the preheated oven for approximately 23 minutes, or until the sponge bounces back when gently pressed in the centre.
9. Remove from the oven and immediately brush the surface with all of the prepared Rum Soak.
10. Allow to cool completely in the refrigerator.

Note: The Olive Oil Sponge can be stored in the refrigerator for up to 1 day prior to assembling the trifle.

LIME & MINT CURD

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
2. Place the eggs and sugar into a bowl and whisk by hand to combine.
3. In a saucepan, combine the lime juice, mint, vanilla, and Maldon Sea Salt then bring to a boil.
4. Pour the hot lime juice mixture over the combined eggs and sugar while whisking to incorporate.
5. Transfer the mixture back into the saucepan and stir continuously over medium heat.
6. Once it begins to boil, continue stirring for a further 30 seconds, until the curd thickens.
7. Pass the curd through a fine sieve and into a jug.
8. Add the pre-soaked gelatine and white chocolate and emulsify with a stick blender.
9. Add the room temperature butter a quarter at a time and emulsify.
10. Transfer the curd into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator overnight, or for a minimum of 6 hours.

LEMONADE JELLY

1. Place the lemonade (A) and gelatine sheets into a saucepan and allow to stand for 10 minutes.
2. Place the saucepan over low heat and stir until the gelatine has dissolved.
3. Remove from the heat, add the lemonade (B), and stir to combine.
4. Pour the mixture into a bowl, cover the surface with plastic wrap, and allow to set in the refrigerator, for a minimum of 4 hours.

CHANTILLY CREAM

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
2. Place the cream (A) and sugar into a saucepan and bring to a boil.
3. Remove from the heat, add the pre-soaked gelatine, and whisk by hand until dissolved and incorporated.
4. Add the cream (B) and whisk to combine.
5. Transfer into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator for a minimum of 6 hours.

ASSEMBLY

1. Transfer the chilled Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks.
2. Create alternating layers of olive oil sponge, whipped Chantilly cream, lime and mint curd, and lemonade jelly in a trifle bowl.
3. Break the prepared meringue into shards and arrange on top.
4. Lastly, garnish with sprigs of fresh mint.

Note: Store in the refrigerator for up to 4 days.

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