Jemma Melvin’s kiwi and lime trifle recipe
Key information
Preparation time: 1 - 2 hours
Cooking time: None
Serves: Makes one large trifle or several small trifles, depending on what dish/dishes you choose to use
Recipe difficulty rating: Difficult (if making your own custard and jelly)
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
Bottom layer
200g of lady fingers/trifle sponge
2 x 135g packets of lime jelly
6 ripe and ready kiwis
Custard layer (or shop bought)
420ml double cream
Zest and juice of 1 lime
25g caster sugar
1tbsp cornflour
4 egg yolks
Optional green food colouring
Topping
600ml whipped cream
Zest of 1 lime
200g white chocolate
Optional green food colouring
How to prepare Jemma Melvin’s kiwi and lime trifle recipe
- Line the bottom of your trifle dish (or any chosen dish) with trifle sponges.
- Make up the jelly, in a separate bowl or jug, following the packet’s instructions.
Pour the jelly mixture over the sponges. - Pop in the fridge to set whilst you make the custard (or skip step 5-11 if you’re using shop-bought custard)
- Place the cream in a pan over a gentle heat until simmering, stirring occasionally with a wooden spoon.
- Whisk together the egg yolks, sugar and cornflour mixture and the lime juice and zest.
- Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
- Immediately return the whole lot back to the saucepan using a rubber spatula.
- Put back on the same gentle heat as you continue whisking until the custard is thick and smooth.
- Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.
- While waiting for the custard to cool, slice five of the kiwis and pop the slices over the set jelly neatly, in two layers.
- Once the custard is cool, pour or spoon over the set jelly and kiwi slices and pop into the fridge.
- Next, whip the cream until you see soft peaks.
- Spoon on top of the custard.
- For the optional chocolate shards, melt 200g of white chocolate, mix in a drop of green food
- Grate over lime rind for extra zing and place in the fridge to set.
- To decorate your trifle, break the chocolate into shards and place into the cream, along with the final sliced kiwi.
Jemma's expert tips
- You can make this dessert in any dish you’d like, a trifle dish, a glass bowl, or wine glasses are just a few examples.
- Do not place your kiwi slices in the dish before pouring over the jelly mixture. Kiwi can cause jelly not to set.
- Use green food colouring to make your elements really pop if you’re going for full-on Macmillan green!
- The green chocolate shards are a completely optional touch, grated white chocolate and kiwi slices will be lovely enough for decoration.
To make the trifle vegan/vegetarian
- Use jelly alternatives that are available or make fresh lime jelly using agar-agar.
- Replace the cream, custard and lady fingers with available alternatives, or if making from scratch use egg substitutes.
- Use vegan white chocolate.