“The trifle is sentimental to me because my grandmother always made it,” says Pete Gunn. “When she passed, my mother took on the responsibility.”

We asked Gunn for a trifle recipe that would delight both Australians and New Zealanders.

Kiwi, Honey and Whisky Trifle
Serves: 8
Time: 2 hours

Sponge ingredients:
150g butter
150g sugar
3 eggs
200g flour
2 tsp baking powder
120ml milk

Cream butter and sugar until light and fluffy. Add the eggs one at a time. Sift the flour and baking powder, then fold into the mixture. Add the milk, and fold until just combined.

Bake for 25–30 minutes at 180°C. Allow to cool and cut into 1cm squares.

Kiwifruit mixture ingredients:
2 Zespri Sungold kiwifruit

Roughly dice the kiwifruit into pieces about about 0.5cms (half the size of the sponge squares).

Whisky syrup ingredients:
160ml water
80g sugar
25ml Dunedin Double Cask Single Malt New Zealand whisky

Combine the sugar and water and bring to the boil. Remove from the heat and add the whisky. Allow to cool.

Vanilla custard ingredients:
3 egg yolks
50g sugar
25g custard powder
500ml milk
1 vanilla pod
3 leaves gelatine

Split and scrape the vanilla pod, combine with the milk and bring to the boil. Remove from the heat and leave to infuse/cool for 20 minutes.

Combine yolks and sugar and whisk until creamy. Add custard powder and a small amount of milk to create a smooth paste. Add the remaining milk and bring to the boil.

Reduce heat and simmer for 2 minutes stirring the whole time.

Soak gelatine leaves in cold water until hydrated, about 5 minutes. Remove custard from the heat, squeeze gelatine and add to the custard. Strain custard through sieve into an ice bath and cool until almost set.

Honey jelly ingredients:
200ml water
200ml J Friend & co honeydew honey
2 leaves gelatine

Soak gelatine leaves until hydrated, about 5 minutes.

Bring water to the boil. Remove from heat and add gelatine. Whisk in honey and pass through a sieve onto a bowl sitting in a larger bowl filled with iced water and cool until almost set.

Kiwifruit jam ingredients:
4 Zespri Sungold kiwifruits, grated
Sugar to taste
1–2 drops olive oil

Add grated kiwi to a bowl and season with sugar and a few drops of olive oil.

Ingredients to serve:
200ml pure cream
1 champagne glass

Serving method:
Add some diced sponge and kiwifruit to the bottom of a champagne glass. Add 2 tbsps of whisky syrup and press the sponge and kiwi flat to absorb syrup and create a flush layer. Add custard to create another layer and place glass in the fridge for 20 minutes to allow the custard to set. Add jelly to create another layer and return to the fridge to allow jelly to set for 20 minutes.

Whip cream to soft peaks. Add whipped cream to create a layer. Top with kiwifruit jam.

Watch how to make the trifle here.

This article is produced by Broadsheet in partnership with Made with Care New Zealand. Learn more about how to get the best of New Zealand produce in Australia here.