Stranger Foods

Key lime trifle

Serves 8 | Prep 35 mins | Cook 0 mins

Madeira sponge makes the base of this zesty festive trifle

Ingredients

Metric

Imperial

x0.5

For the lime custard

For the cream

°C

°F

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For the lime custard, whisk the lime zest and juice, egg yolks, sugar and cornflour in a medium pan until smooth. Continually whisking, pour in the cream. Warm gently over a low flame, stirring frequently, for until the mixture is thick and glossy. It will thicken more as it cools, so don't make it too thick at this point. Taste to make sure the cornflour has cooked out; it shouldn't be floury. Pour through a fine sieve into a bowl (discarding the zest) and cover with clingfilm, pressing it to the surface of the custard to stop a skin forming. Cool to room temperature, then chill until ready to assemble.
Put the sponge cubes into the base of a 1.3-1.5 litre trifle dish. Mix the lime juice, Malibu or rum and sugar, whisking until the sugar dissolves. Pour over the sponge.
Whisk the chilled lime custard to loosen (add a tiny splash of cream or milk to slacken if you need to), then pour over the sponge. Chill for at least or until ready to serve.
Put the cream ingredients together in a large bowl. Whisk with a balloon whisk until thickened to soft peaks. Alcohol makes it thicken more quickly, so be careful not to overwhisk. Spoon over the custard in the bowl. Scatter over the biscuit crumbs and extra lime zest to serve.