Strawberry & Cranberry Trifle

INGREDIENTS

• ½ Pack Muzzi Pandoro
• 2 Packs Simply Better Frozen Strawberries
• 1 Tbsp Caster Sugar
• 4 tbsp Simply Better Blackcurrant Cordial
• 1 Jar Simply Better Handmade Cranberry Sauce
• 4 Tubs Simply Better Irish Made Vanilla Bean Custard
• 4 Simply Better Irish Free Range Corn Fed Egg Whites
• 200g Caster Sugar

METHOD

1. Place the frozen strawberries, 1 tablespoon of caster sugar & the cordial in a saucepan over a medium heat. Cook for 8-10 minutes, stirring occasionally, until the strawberries have softened and released their juices.
2. Stir in the cranberry sauce and cook for a further 2-3 minutes until combined. Remove from the heat and leave to cool completely.
3. Cut the Pandoro into pieces and arrange in an even layer in the base of a large trifle dish.
4. Spoon the cooled strawberry and cranberry mixture over the Pandoro, then pour over the vanilla bean custard and spread into an even layer. Chill overnight in the fridge.
5. To make the meringue, place the egg whites in a clean, dry bowl and whisk to soft peaks. Gradually add the caster sugar, a spoonful at a time, whisking continuously until the meringue is thick, smooth and glossy.
6. Spoon the meringue over the chilled custard, creating swirls with the back of a spoon. Just before serving, carefully torch the meringue until lightly golden all over.