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Retro trifle
Retro trifle
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Total Time:
25 minutes
Vintage trifle with homemade jelly and blancmange for a nostalgic and elevated dessert experience.
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%)
Instructions:
  • Start by lining the base of a large glass bowl with the sponges, slicing the Swiss roll if included. Arrange two-thirds of the strawberries on top, followed by a drizzle of Cointreau. In a jug, dissolve the torn strawberry jelly tablet in 300ml of boiling water, then add 300ml of cold water. Pour the jelly mixture over the strawberries and refrigerate to set. In a separate bowl, combine a little milk with 2 teaspoons of sugar and blancmange, stirring until dissolved. Heat the remaining milk, then whisk in the blancmange mixture until thickened. Pour the blancmange over the set jelly and chill until firm. Drain the mandarin segments and place them over the blancmange layer. Prepare the orange jelly using some mandarin juice instead of cold water and pour over the mandarins. Chill to set. Add a layer of custard over the set jelly and refrigerate. Whip the double cream into soft peaks and spread over the custard. Arrange the remaining strawberries on top and sprinkle with orange zest and grated chocolate before serving. Enjoy your delightful dessert!

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