1 1/4 cup (310ml) thickened (heavy) cream (see note)
50 gram (1½ ounces) meringue, chopped coarsely
2 cup (300g) fresh blueberries
Lemon curd, blueberry and meringue trifle
Bring grape juice to the boil in small saucepan; stir in jelly crystals until dissolved. Pour mixture into shallow container. Refrigerate about 20 minutes or until jelly is almost set.
Place cake in 3-litre (12-cup) bowl; sprinkle with sherry.
Combine rind, juice, sugar, eggs and butter in medium heatproof bowl. Place over medium saucepan of simmering water; cook, stirring, about 15 minutes or until curd coats the back of a spoon.
Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into warm lemon curd. Cool to room temperature.
Pour jelly over cake; refrigerate 15 minutes. Top with lemon curd. Cover; refrigerate 3 hours or overnight.
Just before serving, beat cream in small bowl with electric mixer until soft peaks form; spread over curd. Sprinkle with meringue and berries.
It is fine to use just one 300ml carton of cream for this recipe.