- 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
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.
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.