Simple summer fruits and prosecco trifle

Directions

For the Jelly

1. Break the jelly into cubes in a large measuring jug
   

2. Heat the orange juice in a saucepan until simmering

3. Carefully pour the orange juice over the jelly and mix until dissolved
   

4. Slowly add the Prosecco and mix together
   

5. Carefully pour into a large greased tray and set aside and cool for 4 hours up to overnight in the fridge
   

For the Fruits

1. To make the macerated fruit; in a bowl, toss the strawberries, peaches, plums, apricots and lemon juice and sugar to coat. Stand at room temperature, tossing occasionally, for 30 mins or until juices form. Gently fold in the raspberries at the end
   

Assemble

1. Spoon half of the jelly into the bottom of the trifle dish followed by half of the macerated fruits
   

2. Gently pour half of the custard over the fruit jelly mixture followed by half of the whipped cream and half of the meringue kisses
   

3. Repeat the last 2 steps (set a couple handfuls of macerated fruit out to garnish, and leave out the meringue kisses for garnish), until the trifle dish is filled to brim and topped with whipped cream
   

4. Chill for 30 minutes

5. Garnish with the leftover macerated fruit and the other half of meringue kisses
   

6. Enjoy!