With a multitude of textures, colours and generous flavours, this Berry & Meringue Trifle is a delight to the senses.
Preparation Time:
30 minutes
Setting Time:
4 hours
No. of Serves:
8
Ingredients
- 2 x 85g packets Aeroplane Original Port Wine Jelly
- 300 g Frozen Mixed Berries
- 1 Zest of Orange
- 40 g Vanilla Flavoured Cusard Powder
- 500 ml Milk
- Sugar, to taste
- 8 slices Almond bread
- 3 egg whites
- 50 g sugar, extras
Method
Prepare the Aeroplane Original Port Wine Jelly according to pack instructions, and set aside to cool. When partially set, stir through the frozen berries and orange zest, and spoon gently into a large glass dish. Refrigerate until firm.
Prepare custard powder with milk and sugar according to pack instructions, and set aside to cool. Once cooled pour over the set Jelly, and refrigerate, covered, until set.
Whip the egg whites until firm, beating in the extra sugar until glossy and smooth. Spoon over the custard, creating loose peaks.
Hints
Serve topped with whole and crushed pieces of almond bread, if desired.