British · Desserts
Trifle
Our family classic, from Jamie Oliver's retro trifle: jam roll, strawberries and Cointreau under strawberry jelly, blancmange, mandarins, orange jelly, custard and cream. Give each layer time to set before adding the next.
Method
- Lay the jam roll slices over the base of a large glass bowl.
- Hull and slice the strawberries, scatter them over the jam roll and drizzle with the Cointreau.
- Make up the strawberry jelly as the packet directs. Pour it over the sponge and refrigerate until set.
- For the blancmange, mix a little of the milk with 2 tsp of the sugar and the blancmange powder until dissolved. Bring 600 ml of the milk just to the boil, then stir it into the blancmange mix.
- Return it to the pan and whisk as it comes to the boil. Pour into a bowl and let it cool, whisking now and then, then pour it over the set jelly. Refrigerate until set.
- Drain the mandarins and scatter them over the blancmange.
- Make up the orange jelly as the packet directs and let it cool. Pour it over the mandarins and refrigerate until set.
- Make the custard with the Bird's custard powder, the rest of the milk and the remaining 2 tsp sugar. Let it cool, then pour it over the orange jelly.
- Whip the cream to soft peaks and spread it over the custard.
- Just before serving, crumble the Flake over the top and finely grate over the orange zest.
From our kitchen
How we make it
Our family's version of Jamie's trifle. We use supermarket jam rolls instead of trifle sponges or a Swiss roll, Aeroplane strawberry and orange jelly (made up as the packet says) instead of the 135 g jelly blocks with 300 ml boiling and 300 ml cold water, Bird's for the 30 g custard powder, and a Flake instead of grated good-quality chocolate.
The original doesn't give servings or times; 12 servings is our estimate for a large glass bowl. Allow several hours, or make it the day before, so each layer can set.
Based on express.co.uk