Fig and Marsala trifle with toasted meringue

Method

1. Melt chocolate, broken up, in a heatproof bowl over a pan of simmering water. Remove from the heat and stir until just smooth. Cool slightly.
2. Meanwhile, cut 150g ready-made Madeira sponge into small cubes and put into 6 serving glasses. Drizzle each with 1 tablespoon of Marsala.
3. Cut 3 fresh figs into eighths and sit on top of the sponge. Divide the seeds from 1 pomegranate between each glass.
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4. Gradually stir a 500g tub fresh egg custard into the chocolate, until thickened. Spoon into glasses. Cover and chill until needed.
5. Put sugar and water in a heavy saucepan. Bring slowly to the boil and simmer gently for 15 minutes. Meanwhile, whisk 2 egg whites to stiff peaks. Using an electric mixer, pour the hot syrup onto the egg whites in a steady stream while whisking, until it is stiff and shiny. Cover with cling film.
6. Just before serving, spoon the meringue onto the custard. Toast the tips of the meringue under a very hot grill for 30 seconds (or use a blow torch). Serve sprinkled with silver balls.