Boozy passionfruit and berry trifles

Place the orange juice and Cointreau in a small saucepan. Bring to the boil over low heat. Boil for 2 minutes. Remove from heat. Stir in the extra sugar until dissolved. Set aside to cool. Combine the blueberries and half the orange mixture in a bowl. Combine the raspberries and remaining orange mixture in a separate bowl. Cover and set aside for 30 minutes to macerate.

Meanwhile, combine the sugar and water in a small saucepan. Stir over low heat until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 2 minutes or until thickened slightly. Add the passionfruit pulp and simmer for a further 2 minutes or until thickened. Remove from heat. Set aside to cool completely.

Use electric beaters to beat the cream and mascarpone in a bowl until soft peaks form. Fold in the custard.

Divide the raspberry mixture among six 500ml glasses. Top with cake, custard mixture, passionfruit syrup and blueberry mixture. Place in the fridge for 30 minutes to chill.

For the meringues, use electric beaters to beat the egg white and sugar in a clean dry bowl on medium speed for 10-15 minutes until firm peaks form and the mixture is thick and glossy.

Spoon the meringue into a piping bag fitted with a 1cm plain nozzle. Pipe small peaks on top of the trifles. Use a blowtorch to caramelise.