Ingredients:
2 x (85g) Aeroplane Port Wine flavoured Jelly
2 x (85g) Aeroplane Raspberry flavoured Jelly
2 x (85g) Aeroplane Purple Grape flavoured Jelly
1 ½ cups fresh cherries, pitted
300g Madeira cake, sliced into 1cm slices
2 cups thickened cream
500g double thick vanilla custard
Italian meringue
200g caster sugar
¼ tsp cream of tartar
4 egg whites
To Garnish
Fresh cherries
Pink Pashmak persian fairy floss
Aeroplane jelly squares
Pink dust (optional)
You will need
1 x 3L 20cm round trifle bowl
Blow torch
Large piping bag
1cm nozzle
Method:
STEP 1: Make Aeroplane Jelly Port Wine flavoured Jelly by following packet instructions. Pour into trifle bowl. Place cherries into bowl. Place into the fridge for 4 hours or until set.
STEP 2: Line a 30cm x 30cm tray with cling wrap. Make Aeroplane Raspberry flavoured Jelly by following packet instructions and Aeroplane Purple Grape flavoured Jelly by following packet instructions. Combine in the same bowl. Pour into prepared tray, place into the fridge for 4 hours or until set.
STEP 3: Meanwhile, in a standing mixer on medium speed, beat cream until stiff peaks form. Fold through custard.
STEP 4: To make Italian meringue, combine sugar and 200ml water in a small saucepan, bring to the boil, stirring occasionally until sugar dissolves. Reduce heat to medium and brush down the sides of the pan with a wet and clean pastry brush to remove sugar crystals. Cook syrup until it reaches 121°C on a thermometer (hard ball stage).
STEP 5: Place egg whites in a clean mixing bowl of an electric mixer, along with the cream of tartar. Beat until soft peaks form. With the mixer running, gradually pour sugar syrup into meringue. Beat on medium speed until thick and glossy.
STEP 6: Lay half of the cake slices over the set jelly. Pour cream mixture over cake slices.
STEP 7: Break up half the tray of the Aeroplane jelly and scatter over the cream layer. Layer the remaining cake slices over the Aeroplane jelly.
STEP 8: Place nozzle into piping bag, slice the base of the piping off, place meringue into a piping bag, pip meringue over cake slices.
STEP 9: Remove remaining Aeroplane jelly from the tray, slice into squares.
STEP 10: Carefully blow torch meringue.
STEP 11: Garnish with fresh cherries, Persian fairy floss, Aeroplane jelly squares and pink dust (if using).
STEP 12: Enjoy!
