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It’s been a week of healthy living in the office, and now we are talking about our favourite sweet treats. What better than a quintessentially British trifle with lots of layers? We have chosen a recipe from one of our favourite chefs, Jamie Oliver (in this case the recipe is his wife’s – thanks Jules!). It’s a big serving so we recommend cutting the recipe back depending on how many you’re feeding and the size of your bowl. Of course you’re also free to make it as it is and keep it for yourself too – we won’t judge.
Mrs Oliver’s Massive Retro Trifle
Cooks in: 25 minutes plus setting time
8 trifle sponges, or 1 Swiss roll, sliced
1 punnet strawberries, hulled and sliced
1 small wineglass Cointreau
135 g pack strawberry jelly
2 pints milk
4 teaspoons caster sugar
35 g sachet strawberry blancmange
450 g tinned mandarin segments, drained
135 g packet orange jelly
30 g custard powder, enough to make 600ml
300 ml double cream
Good-quality chocolate, for grating
1 orange, zest of
Lay out the sponges or Swiss roll on the bottom of a large glass bowl (our Chalice Trifle Bowl is perfect). Scatter over the strawberries and drizzle with Cointreau.
Tear up the strawberry jelly squares, put them in a jug and add 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour over the sponge, place in the fridge and allow to set.
Whip the double cream until you get soft peaks, then spread it over the top layer of custard. Sprinkle the trifle with the grated chocolate and orange zest before serving.
Thanks Mr and Mrs Oliver!
Our Dartington Chalice Trifle bowl can be found here.
Recipe can be found here.