Ingredients 1 x 135g red jelly (strawberry, raspberry, or whatever you prefer)
30 mini doughnuts (use ones with chocolate for an extra treat)
2.5cl whisky (or other spirit)
Homemade Custard (or shop bought)
4 egg whites
2 tbsp Truvia sweetener (or 100g sugar)
Blend the doughnuts and whisky together in a food processor.
Pat the mixture into a trifle bowl.
Tear the jelly into cubes and pour in 100ml water; then microwave for one minute and stir until dissolved.
Deseed the pomegranate, and add all the pips to the jelly.
Pour in the remaining water.
Pour the jelly over the doughnut mixture.
Leave to set in the fridge.
Whisk the egg whites to soft peaks, then whisk in the sweetener/sugar.
Put the whites into a piping bag an pipe round blobs onto a baking tray.
Bake for twenty minutes in a preheated oven at 80 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Layer the soft meringue blobs on top of the set jelly.