Citrus Meringue Trifle - cooking recipe

Ingredients

1 cup orange juice
3/4 cup lemon spread (another name for it is lemon butter)
2 (250 g) packages ladyfingers
Filling
1/2 cup orange juice
1/4 lemon juice
3 (250 g) containers light cream cheese
1/2 cup icing sugar, mixture
300 ml thickened cream, whippped
Meringue
4 egg whites
3/4 caster sugar

Preparation

Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
Dip half the biscuits into the lemon butter mixture.
Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
Spread half the filling over biscuits.
Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
Top biscuits with remaining filling.
Cover, and refrigerate overnight.
Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
Gradually add sugar, beat until dissolved between additions.
Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
Recipe best made a day ahead.
Top with meringue about 3hours before serving.