• Lime Jelly

  • 200 ml Lime juice strained

  • 100 ml simple syrup

  • 3.33 leaves Gelatine

  • Coconut Sponge

  • 5 Eggs room temperature

  • 150 g caster sugar

  • 140 g Flour sifted

  • 25 g desiccated coconut toasted

  • 50 g Butter melted

  • 1 teaspoon vanilla essence

  • 75 ml sugar syrup with a little lime zest julienne

  • Coconut Praline Cream

  • 200 ml thickened cream

  • 50 g caster sugar for the cream

  • 200 g caster sugar

  • 50 g desiccated coconut


  • 1.

    Preheat the oven to 160° Celsius.

  • 2.

    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.

  • 3.

    Soak the gelatine in cold water and once soft squeeze out the excess water and whisk into the juice.

  • 4.

    Once dissolved strain into pouring jug.

  • 5.

    Pour 50ml into each glass you are going to serve them in and refrigerate until set.

  • 6.

    Set aside the rest at room temperature.

  • 7.

    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.

  • 8.

    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).

  • 9.

    Bake for about 30 minutes until a skewer comes out clean.

  • 10.

    Invert onto a cake rack to cool.

  • 11.

    Once cool, cut out 8 circles the same size as your serving glass.

  • 12.

    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.

  • 13.

    Whisk the sugar and egg yolks till light and creamy.

  • 14.

    Pour half of the cream onto the yolks and stir and then return to the pot and cook over a low heat.

  • 15.

    Stir constantly until it coats the back of the spoon.

  • 16.

    Be VERY careful not to overcook it or you will have scrambled egg.

  • 17.

    Once ready, strain it into a bowl that is sitting in an ice water bath.

  • 18.

    Stir from time to time to stop a skin forming.

  • 19.

    To make the praline cream, whip the cream to soft peaks with the sugar (50g) and set aside.

  • 20.

    Heat the sugar (200g) in a heavy-based pan until it starts to melt, as it reaches a golden colour add coconut.

  • 21.

    When it starts to colour pour onto a piece of silicone paper on a cold surface.

  • 22.

    Be careful or it will burn your bench top.

  • 23.

    Once cool, break into little chunks with your hands.

  • 24.

    Fold the chunks through the cream just before serving.

  • 25.

    Place a disc of sponge on top of the set jelly, then spoon over some syrup to soak the sponge.

  • 26.

    Add a layer of custard, then another layer of sponge and syrup and then another 50ml of jelly, put in the fridge to set.

  • 27.

    Once set put the last layer of custard and put in the fridge to set otherwise it will not hold up the cream.

  • 28.

    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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