Peel and puree 3 kiwis in a food processor or blender. Whip the heavy cream into stiff peaks and set aside. Beat the mascarpone with the sugar until smooth, then gently fold in the whipped cream. Finally, fold in the kiwi puree.
Layer the verrines starting with about 1 tablespoon currant jelly, and topping with the kiwi mousse. Decorate with slices of the remaining kiwi. Refrigerate for at least two hours before serving.