Pineapple Meringue Trifle, it's got it all!

The Australian Women’s Weekly Cookery Book, Prize Recipes from our £2,000 Cookery Contest, 1948

Pineapple Meringue Trifle  

One layer of sponge sandwich (18cm in diameter), 450ml milk, 2 tblsp sugar, 2 tbls cornflour, 1 dstsp sherry, 2 eggs, 1 1/2 cups finely chopped cooked pineapple (drained free of syrup), ¾ pint red jelly, 4 tblsp extra sugar (for meringue), chopped blanched almonds and a few strawberries to garnish.

Cut sponge into cubes, arrange a layer on bottom of ovenware dish. Blend cornflour with some of the milk, add balance of milk and sugar, stir until boiling. Simmer 3 minutes. Cool slightly, add beaten egg-yolks, cook a few minutes over low heat without allowing to boil. Add sherry. Pour half over cake in dish. Cover with half pineapple. Add another layer of cake, custard, pineapple. Beat egg-whites to meringue consistency with extra sugar, pile around edge of dish. Place in very moderate oven (190°C) until meringue is set and very lightly browned. Allow to become cold, then chill in ice-chest or refrigerator. Set jelly in shallow tin; when quite set, chop and pile in centre of trifle. Garnish with chopped almonds and a few strawberries.