A classic Christmas dessert and favourite English dessert to feed a crowd. Serve Chilled!
Prep Time15mins
Cook Time10mins
Total Time25mins
Course: Dessert
Cuisine: British
Keyword: christmas, Dessert,, trifle
Author: Sandhya Hariharan
Ingredients
12Trifle Sponge
Custard
Double Cream
Strawberry Jam
100gFresh Strawberries
Hartley’s Black Cherry Jelly
1pintof Waterhot + cold separately for making the Jelly
Lemon wedgesugar
Instructions
For the desired look you will need 2 glass cups. Wipe a wedge of lemon around the edge of each cup . Dip the cups in a bowl of sugar, moving it round clockwise until the rim is covered in sugar. Set aside until they are ready to be filled.
For making the trifle,
I have set a small portion of jelly in my trifle cups.
Over that I have placed the trifle sponge. Prepare the trifle sponge by slicing them into 3 -4 pieces, pushing down to make sure it covers the jelly. Next pour the raspberry syrup generously over the sponge.
Take the chilled jelly from the fridge and spoon into the cup on top of the sponge.
Spoon in some custard on top of your jelly layer. Next whip cream and apply over the fresh custard.
Finally place a couple of fresh strawberries on top and pop in the fridge to chill for two hours before enjoying with family and friends.
To make the jelly
Make the jelly according to the packet instructions.
To make the syrup
Add ¼ pot of Hartley’s strawberry jam to a sauce pan with your fresh strawberries. Cook on a medium heat for 5-10 minutes before removing from the heat and leaving to cool.
For making whipped cream
All that you need is a bowl, double cream/whipping cream and a paddle attachment mixer. Keep the mixer on from low to medium speed until desired peak is achieved.
Notes
I have used store bought trifle sponge. You could use some left over madeira cake instead. You could also make your own custard at home.