With a multitude of textures, colours and generous flavours, this Berry and Meringue Trifle is a delight to the senses.
- 1 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.
- 2 Prepare custard with custard powder, milk and sugar, following pack instructions, and set aside to cool. Once cooled pour over the set Jelly, and refrigerate, covered, until set.
- 3 Serve trifle topped with meringues and pieces of almond bread.