Berry and Meringue Trifle

Ingredients

• 85 g Aeroplane Jelly Port Wine
• 300 g Frozen Mixed Berries
• Zest of 1 orange
• 40 g Vanilla Flavoured Custard Powder
• 500 ml milk
• Sugar, to taste
• 8 slices Almond bread
• Meringue
• 3 egg whites
• 50 g sugar, extra

Method

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 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.
3. Whip the egg whites until firm, beating in the extra sugar until glossy and smooth. Spoon over the custard, creating loose peaks.
4. Serve topped with whole and crushed pieces of almond bread, if desired.