Heat ¾ cup of water and the sugar in a small saucepan until sugar dissolves. Remove from heat, add the gelatine and whisk until dissolved.
Add the rosé and mix until well combined. Pour mixture into a 26cm trifle bowl and refrigerate overnight.
For the meringue:
Preheat the oven to 120C.
Whisk egg whites until peaks form. Gradually add the caster sugar at 20 second intervals until it is all added. Whisk for 2 to 3 minutes until thick and glossy.
Sieve in the icing sugar and cornflour and fold through the mixture gently.
Spoon 8cm mounds onto a baking tray lined with baking paper. Cook for 35 to 40 minutes or until crisp but not coloured. Turn the oven off. Leave the meringues in the oven, with the door ajar, to cool completely.
For the coulis:
Blitz the strawberries in a blender or food processor with the icing sugar and lemon juice.
Add more sugar or lemon to taste.
Remove the trifle bowl with set rose jelly from the fridge.
Set aside 3 meringues.
To create layers of berries, cream, custard and coulis, scatter a handful of berries over the top of the jelly then place spoonfuls of cream, custard, coulis and 2 to 3 of the meringues, crushed over the scattered berries. Repeat layers until you have run out of crushed meringues.
Using the 3 meringues put aside, make an off-centre stack of overlapping meringues, cream and more berries. If you are using strawberries, half some of them and top if using in the trifle layers.
Place the trifle in the fridge until you are ready to serve.