Makes 6
Preparation time 20 minutes
Cooking time 20 minutes
8 sponge fingers or 100 g (3½ oz) plain sponge or jam-filled Swiss roll
3 tablespoons orange juice
375 g (12 oz) frozen mixed summer fruits, just thawed
425 g (14 oz) ready-made custard
Meringue topping
3 egg whites
75 g (3 oz) granulated sugar
Crumble the sponge fingers or cake into the bottom of 6 individual ovenproof dishes. Drizzle the orange juice over the tops, then add the mixed fruits. Dollop the custard over the tops.
Whisk the egg whites in a clean, dry bowl until stiff peaks form, then gradually whisk in the sugar, a spoonful at a time, until all the sugar has been added. Keep whisking for another 1–2 minutes until the mixture is thick and glossy.
Spoon the meringue mixture over the top of the custard in large swirls. Place the dishes on a baking sheet. Cook in a preheated oven, 160°C (325°F), Gas Mark 3, for 20 minutes until the meringue is golden brown on top. Serve warm.
For chilled summer fruit trifle, in the bottom of a large bowl, sprinkle the crumbled sponge finger biscuits or cake with 3 tablespoons sherry. Top with the thawed fruits, then the custard. Whip 150 ml (¼ pint) double cream until it forms soft swirls. Spoon over the top of the trifle instead of the meringue. Chill until ready to serve, then decorate with sugar sprinkles or 4 teaspoons toasted flaked almonds.