Preheat the oven to 160° Celsius.
To make the jelly, place the sugar syrup and the lime juice in small saucepan and warm until it is as warm as a bath.
Soak the gelatine in cold water and once soft squeeze out the excess water and whisk into the juice.
Once dissolved strain into pouring jug.
Pour 50ml into each glass you are going to serve them in and refrigerate until set.
Set aside the rest at room temperature.
To make the sponge, crack the eggs into an electric mixer, add the sugar and vanilla and beat with a whisk until light and fluffy.
Fold in the other ingredients gently and spread out into a lined flat baking tray to about one centimetre thick (it will rise a little).
Bake for about 30 minutes until a skewer comes out clean.
Invert onto a cake rack to cool.
Once cool, cut out 8 circles the same size as your serving glass.
To make the custard, score the side of the vanilla bean and scrape the seeds out and put in a pot with the cream and lime zest.
Whisk the sugar and egg yolks till light and creamy.
Pour half of the cream onto the yolks and stir and then return to the pot and cook over a low heat.
Stir constantly until it coats the back of the spoon.
Be VERY careful not to overcook it or you will have scrambled egg.
Once ready, strain it into a bowl that is sitting in an ice water bath.
Stir from time to time to stop a skin forming.
To make the praline cream, whip the cream to soft peaks with the sugar (50g) and set aside.
Heat the sugar (200g) in a heavy-based pan until it starts to melt, as it reaches a golden colour add coconut.
When it starts to colour pour onto a piece of silicone paper on a cold surface.
Be careful or it will burn your bench top.
Once cool, break into little chunks with your hands.
Fold the chunks through the cream just before serving.
Place a disc of sponge on top of the set jelly, then spoon over some syrup to soak the sponge.
Add a layer of custard, then another layer of sponge and syrup and then another 50ml of jelly, put in the fridge to set.
Once set put the last layer of custard and put in the fridge to set otherwise it will not hold up the cream.
You can leave the trifles in the fridge for up to two days at this stage, and then when you are ready to serve, place a good dollop of cream on each trifle and enjoy.
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