Retro trifle

Strawberries, mandarins, custard & cream

Retro trifle

Retro trifle

Serves Serves 20
Time Cooks In25 minutes plus setting stages
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 318 16%
  • Fat 20.7g 30%
  • Saturates 12.3g 62%
  • Sugars 22.3g 25%
  • Salt 0.3g 5%
  • Protein 4.1g 8%
  • Carbs 27.3g 11%
  • Fibre 1.3g -
Of an adult's reference intake
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 10 trifle sponges , or 1 large Swiss roll
  • 600 g ripe strawberries
  • 100 ml Cointreau
  • 1 x 135 g packet of strawberry jelly tablet
  • 625 ml semi-skimmed milk
  • 4 teaspoons caster sugar
  • 1 x 35 g sachet of strawberry blancmange
  • 1 x 450 g tin of mandarin segments , in juice
  • 1 x 135 g packet of orange jelly tablet
  • 600 ml Bird’s custard
  • 600 ml double cream
  • 1 orange
  • quality dark chocolate , (70%)
Tap For Method

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recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. Use the sponges to line the base of a large glass bowl, slicing the Swiss roll first (if using). Hull, slice and layer in two-thirds of the strawberries, then drizzle over the Cointreau. Tear the strawberry jelly tablet into a jug and cover with 300ml of boiling kettle water. Stir until dissolved, then top up with 300ml of cold water. Pour the jelly into the bowl over the strawberries, and pop into the fridge to set.
  2. Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and stir to dissolve. Bring the remaining milk just up to the boil, then whisk in the blancmange mixture, continuing to whisk as you bring it back up to the boil. Remove the pan from the heat and allow to cool, whisking occasionally, then pour the blancmange over the set red jelly and return to the fridge so it can set.
  3. Drain the mandarin segments well (reserving the juice), and arrange nicely over the set blancmange. Make the orange jelly, following the instructions above (using the mandarin juice in place of some of the cold water), leave the mix to cool a bit, then pour over the mandarin layer and, again, pop into the fridge to set.
  4. Pour over the custard, then pop it back into the fridge so that can set, too. Whip the double cream into soft peaks, then spread it over the set custard. Slice and arrange the remaining strawberries on top, as delicately or randomly as you wish – it’s nice to take a bit of pride in this, like Mum has in the picture. Finely grate over the orange zest and a little chocolate, and enjoy!

Tips

This trifle takes a bit of time but is well worth it. Make sure you allow each layer time to set completely in the fridge.

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver