Description
A refreshing and visually stunning Jubilee Trifle featuring layers of fruity jelly, Swiss roll, custard, and whipped cream, topped with white chocolate bark and fresh berries. Perfect for celebrations and large gatherings.
Ingredients
Jelly Layer
- 1 packet strawberry jelly cubes
- 250 ml boiling water
- 250 ml cold water
- 100 g raspberries
- 100 g blueberries
- 100 g strawberries
Fruit Topping
- 200 g raspberries
- 200 g blueberries
- 200 g strawberries
Cream Layer
- 600 ml double cream
- 75 g icing sugar
Other Ingredients
- 1 x strawberry Swiss roll
- 750 g custard
- 100 g white chocolate
- Sprinkles (quantity as desired)
- Freeze dried raspberries (quantity as desired)
Instructions
- Prepare the Jelly: Place the strawberry jelly cubes into a jug and add 250 ml of boiling water. Whisk until the jelly cubes have completely dissolved.
- Add Cold Water: Pour in 250 ml of cold water and whisk again to combine evenly.
- Set Jelly with Berries: Pour the jelly mixture into the trifle bowl. Add 100 g each of raspberries, blueberries, and strawberries into the jelly. Leave it to set fully in the refrigerator.
- Whip the Cream: In a separate bowl, add 600 ml double cream and 75 g icing sugar. Whisk together until soft peaks form, making a smooth whipped cream layer.
- Assemble the Trifle – Swiss Roll Layer: Once the jelly is set, add 2 cm slices of strawberry Swiss roll around the edges of the trifle bowl and fill the middle, creating an even layer over the jelly.
- Custard Layer: Pour 750 g custard over the Swiss roll layer and spread evenly.
- Fruit Topping: Sprinkle a generous amount of fresh berries (the remaining 200 g each of raspberries, blueberries, and strawberries) over the custard layer.
- Whipped Cream Layer: Spread the whipped cream over the fruit and custard layers evenly. Leave the assembled trifle to set in the fridge while preparing the chocolate bark.
- Prepare White Chocolate Bark: Gently melt 100 g white chocolate until smooth. Spread the melted chocolate evenly onto a lined baking tray.
- Decorate Bark: Sprinkle sprinkles and freeze dried raspberries over the melted chocolate. Place the tray in the freezer and allow it to freeze until solid.
- Break and Decorate: Once the chocolate bark is solid, break it into shards. Use these shards to decorate the top of the trifle along with some additional fresh fruit.
- Final Setting: Leave the decorated trifle to set in the fridge for at least one hour to ensure the custard firms up slightly and the flavors meld. Serve chilled and enjoy!
Notes
- For best results, ensure the jelly is fully set before adding the Swiss roll layer to prevent it from becoming soggy.
- You can customize the fruit choice according to seasonality or preference.
- Use chilled bowls and utensils when whipping cream for better results.
- The white chocolate bark can be made ahead and stored in the freezer until needed.
- This trifle needs to be kept refrigerated until served for freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (melting chocolate and assembling)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
