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Lemon curd and granadilla trifle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus setting time

Cooking Time 20 minutes

Ingredients

1 loaf gingerbread
Low-fat Greek yoghurt (or fat-free yoghurt), to serve
4 free-range egg whites
60 g caster sugar
granadilla jelly
12 granadillas, halved
3 T honey liqueur
3 gelatine leaves, softened
lemon curd
4 free-range eggs, lightly beaten
350 g caster sugar
225 g butter
juice and zest of 4 lemons

Method

To make the granadilla jelly:

Scoop out the granadilla flesh and combine with the honey liqueur.

Soften the gelatine leaves in cool water for 5 minutes and squeeze out any excess liquid. Add a tablespoon of hot water to dissolve, then combine with the granadilla mixture and pour into individual trifle moulds.

Chill until set.

To make the lemon curd:

Place all ingredients in a saucepan over a medium to high heat. Whisk continuously until the mixture begins to thicken, then lower the heat.

Continue to whisk until the mixture coats the back of a spoon. Remove from the heat and leave to cool.

To serve:

Crumble the ginger loaf over the granadilla jelly, then spoon over the lemon curd and Greek yoghurt.

Beat the egg whites and caster sugar together until stiff peaks form.

Spoon over the trifle and brown the meringue caps with a blowtorch until golden.