Pepper Fruits in Muscat Trifle with Frozen Grapes

Serves 4

1 pkt Sponge Finger Biscuits

1 jar of Pepper Fruits in Muscat, drain and chop any large pieces, reserve the liquid

500ml of Custard

1 Egg White

150g Seedless Red and Green Grapes

100g Caster Sugar

4 Wine Glasses

Brush grapes lightly with egg white and dip in caster sugar. Place on tray and put into freezer.

Dip sponge finger biscuits into Muscat liquid and place 3 in each wine glass.

Layer Four Pepper Fruits in Muscat, alternating with and ending in custard.

When ready to serve, top trifles with frozen grapes.