Pineapple Meringue Trifle

The Esk Valley Cookery Book: Treasured Recipes of the Country Women of the Esk Valley, Tasmania, Country Women's Association and The New Idea 1930s. Recipe contributed by R Farrell, Longford.

Pineapple Meringue Trifle

One layer of sponge sandwich (7 inches/17cm in diameter); ¾ pint/425ml milk; 2 tblspn sugar; 2 tblsp cornflour; 1 dstsp sherry; 2 eggs; 1 ½ cup finely chopped pineapple (drained free of syrup); ¾ pint/425ml red jelly; 4 tblspn 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 the 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 a very moderate oven (325°F/160°C gas, 375°F/190°C electric) 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.