Trifle with Meringue Topping

1 lt milk
1 sponge cake
100 ml fruit juice or fruit-flavoured liqueur
150 g diced candied fruit
2 table spoons rum
2 egg whites
150g sugar
200g sugar powdered sugar
60g custard powder
Candied cherries.

1. Boil milk and 150g sugar. Dilute custard powder and add to the boiled milk.Whisk well.

2. Cut cake into large cubes, put into a bowl. Sprinkle with fruit juice and rum.

3. Top with candied fruit. Cover with custard. Let it set and cool.

4. Beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Spoon over sponge and custard, covering completely.

5. Decorate with remaining candied fruit and cherries. Bake 3 to 5 minutes until meringue is lightly browned, makes 6-8 servings.