Trifle is one of those all-purpose desserts that is perfect for any time of the year.
Whether it;’s a warm summer’s day or Christmas occasion, there are so many different variations of the dish to enjoy, and they taste even better when made from scratch.
Sharing the recipe on his website, Jamie said: “A really good trifle recipe never goes out of fashion.
“This fruity number’s a Christmas tradition at our house – and it looks amazing when it’s finished!”
The chef’s family-favourite trifle uses lots of oranges and strawberries though substitutions can be made.
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- Eight trifle sponges, or one Swiss roll
- One punnet strawberries
- One small wineglass Cointreau
- 135g pack of strawberry jelly
- Two pints milk
- Four teaspoons caster sugar
- 35g sachet strawberry blancmange
- 450g tinned mandarin segments
- 135g packet of orange jelly
- 30g custard powder, enough to make 600ml
- 300ml double cream
- Good-quality chocolate
- One orange
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How to make Jamie’s trifle
This pudding does take time but it’s worth it for the end result, according to the chef. He noted that the most important thing is to allow time for the layers to set between making each one.
Start by laying out the sponges on the bottom of a large glass bowl, or if using a Swiss roll, cut it into slices first.
Next, remove the stalks and slice the strawberries, then scatter over the sponges and drizzle with the Cointreau.
Tear up the strawberry jelly squares, place them in a jug, and add 300ml boiling water. Stir until dissolved before topping up with 300ml cold water.
Pour the unset jelly over the sponge, place in the fridge, and allow to set.
In a bowl, add a little milk followed by two teaspoons of sugar and the blancmange, then mix until dissolved. Bring 600ml milk just to the boil then add to the blancmange mix.
Stir and return to the pan, whisking as it comes to a boil. Pour the blancmange into the bowl and allow to cool, whisking occasionally, then pour over the set strawberry jelly.
Allow the blancmange layer to set in the fridge, then drain the mandarins and scatter over. Make the orange jelly the same way as the strawberry and allow it to cool before pouring it over the mandarin layer of the trifle, Once again, leave it to set in the fridge before making the custard.
Make the custard using the remaining milk and sugar and the custard powder. Allow it to cool and pour it over the orange jelly. Finally, whip the double cream to form soft peaks, then spread it over the top layer of custard.
Grate chocolate and orange zest over the trifle before serving.
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