Jamie Oliver's Christmas Cookbook
By Jamie Oliver
About the recipe
Mum first enjoyed trifle like this as a post-war treat, hence the use of store-cupboard ingredients. Of course, if you can make your own jelly and blancmange rather than using packets, that’s always going to up the quality of your pud.
Recipe From
10 trifle sponges or 1 large Swiss roll
600g ripe strawberries
100ml Cointreau
1 x 135g packet of strawberry jelly tablet
625ml semi-skimmed milk
4 teaspoons caster sugar
1 x 35g sachet of strawberry blancmange
1 x 450g tin of mandarin segments, in juice
1 x 135g packet of orange jelly tablet
600ml Bird’s custard
600ml double cream
1 orange
quality dark chocolate (70%)
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.
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