08/07/2025
What's better than a fruity, refreshing dessert on a summer day? Check out this Strawberry and Citrus Fruit Trifle from Dad Food by Dylan McGrath 🍓🍋🍋🟩
FOR THE BASE
2.5 packets strawberry jelly (135g each)
600ml boiling water
2 oranges
200g strawberries, hulled and halved
5 mint leaves, cut into strips
1 vanilla pod, split and seeds scraped out
1 x 250g packet trifle sponges, cut into small squares
FOR THE LIME CURD
135g caster sugar
finely grated zest and juice of 4 limes, plus 1 extra for garnish
4 eggs
2 strawberry jelly cubes
190g butter, diced and at room temperature
FOR THE LEMON CREAM
125g mascarpone
250ml double cream
2 tsp vanilla extract
1tbsp icing sugar
finely grated zest of 2 lemons, plus 1 extra for garnish
Make the jelly base . Cut the strawberry jelly into cubes, then put in a bow and pour over the boiling water, stirring until melted. Leave to cool for ten minutes. Using a Microplane, zest one of the oranges into a bowl and stir in the strawberries and mint with half of the vanilla seeds. Stir into the cooled jelly. Arrange the trifle sponges in the bottom of a glass trifle dish, and pour over the jelly mix. Chill for at least 2 hours to set.
Make the lime curd. Place the sugar in a large bowl with the lime zest and juice and whisk to combine. Add the eggs and whisk again. Bring a large pan of water to a simmer on a medium-high heat, and once it has reached a soft boil, put the bowl with the lime mixture on top and whisk frequently for about 10 minutes, until it is thick enough to hold the mark of a whisk. If you have a thermometer, you can check the temperature – it should be 84°C (183°F). Remove from the heat and whisk in the strawberry jelly cubes with the butter, continuing to whisk until everything has dissolved. Leave to cool down, then carefully spoon over the jelly and sponge mixture. Return the trifle bowl to the fridge.
Make the lemon cream. Using an electric be**er, whisk the mascarpone and cream in a large bowl with the other half of the vanilla seeds, vanilla extract, icing sugar and lemon zest. When it has reached stiff peaks, carefully dollop it over the set lime-curd layer of the trifle.
