I was wanting to make something British to celebrate the arrival of the Royal baby boy. I’ve tried to make this trifle as traditionally as possible, but there is some debate about whether to add jelly or not to a trifle. I like the strawberry wobble, so it’s staying.
The British touches I have used are reminiscent of strawberries and cream at Wimbledon. My British mother-in-law sets the fruit in the jelly, so you could try that but leave a few strawberries aside to decorate the top of the trifle. This trifle is a celebration of all things British and seasonal for their summer time.
I’ve used mini Jam Swiss rolls for the cool effect it gives to the side of the glass bowl, but you could also use Madeira cake or Victoria sponge.
British Trifle recipe
1 packet of strawberry flavoured jelly
150ml Madeira or sherry
250g Jam mini rolls, or Madeira cake or Victoria sponge
600ml pouring custard
1 punnet of strawberries, halved
300ml pure double cream
50g milk chocolate, grated (Green & Blacks
- Make up the jelly following the instructions on the packet. Place in the refrigerator for at least 4 hours to set.
- Cut the cake into small chunks and soak in the Madeira or sherry.
- Assemble the trifle, by layering the cake around the base of the bowl.
- Then add a layer of jelly, strawberries, and then custard. Repeat with the cake again and the other layers until finished.
- Whip the double cream with an electric hand whisk until it is firm but still floppy. Use cream for the final layer and decorate with some strawberries and grated chocolate.
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