Citrus Meringue Trifle

• 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

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

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Taken from www.food.com/recipe/citrus-meringue-trifle-57513 (may not work)