Grilled Italian Meringue

1. Put the summer fruit together with the apple juice and fruit together and leave to defrost.
2. Arrange the trifle sponges in the base of the dish and spoon over the fruit and all juice.
3. Whip the cream lightly and spread over the fruit.
4. Heat the grill to high. Whisk the egg white until stiff.  Add half the sugar and continue to whisk until very stiff and shiny.  Fold in the remaining sugar.  Spread the meringue over the whipped cream, leaving a rough surface.  Grill for a few minutes until brown on top.  Ths happens very quickly so keep watching!  Cool before serving.

Please note: the government warning with regard to eating lightly cooked eggs still stands.