Strawberry & lime curd trifle

In a small bowl, cover the gelatine leaves with cold water and leave to soak. Put ½ the strawberries in a pan with the sugar, lime juice and 200ml water. Set over a medium heat and use a whisk or potato masher to mash the strawberries while the mixture comes to the boil, then cook for 2 minutes.

Remove from the heat and pass through a fine sieve into a jug, keeping the mulch in the sieve. Measure out 500ml of the liquid, topping it up with water if needed or discarding some, then squeeze out the soaked gelatine and add it to the hot liquid; stir until entirely dissolved. Set aside to cool a little.

Spread some of the strawberry mulch from the sieve onto each slice of cake then layer them at the base of a large bowl (or glasses for individual trifles). Halve or quarter the remaining strawberries (if large) and put on top of the sponge. Pour over the jelly and put in the fridge to set for at least 5 hours or ideally overnight.

For the meringue, preheat the oven to 110˚C, gas mark ¼, and line a large (or 2 smaller) baking tray(s) with baking parchment. In a freestanding mixer (or using electric beaters), whisk the egg whites on a medium-high speed until foamy, then start adding the sugar 1 tbsp at a time until a thick, glossy meringue forms. Carefully fold the lime zest into the meringue, spread it out thinly on the baking tray(s) and bake for about 1 hour until crisp and brittle. Set aside to cool then break into pieces.

To make the curd, put 2 /3 of the lime zest and all the juice with the sugar and butter in a pan over a medium heat. Bring to the boil then remove from the heat and slowly whisk the mixture into the egg yolks, until combined. Return to a low heat and whisk until thick (about 5 minutes). Sieve into a large bowl then set aside to cool completely.

Mix in the mascarpone to curd then use to top the set jelly. Chill until ready to serve. A little before serving, remove from the fridge to come to room temperature then top with the meringue pieces and remaining lime zest.