Tropical Trifle

1. 1

   Cut gingerbread cake and place to fit in base of dish.

2. 2

   Cover with the pineapple.

3. 3

   Use about 4 Tablespoons of the pineapple juice and 1 teaspoon rum to pour over the cake.

4. 4

   Pour over tinned custard.

5. 5

   Make meringue.

6. 6

   Whisk 2 egg whites until stiff.

7. 7

   Add 1 tablespoons sugar at a time; continue to whisk until stiff peaks.

8. 8

   Drop teaspoon of mixture over custard; this does not need to completely cover the custard.

9. 9

   Place under a hot grill until the peaks go golden.

10. 10

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.