Juliet's Jubilee bakes part 2: Royal trifle
Juliet Sear is continuing to celebrate the upcoming Platinum Jubilee in the best way she knows how - baking!
She’s visiting the ‘Ladies of Sandringham Women's Institute’, where The Queen has been visiting every year since 1943, to get a taste of what it’s like to be part of this prestigious group. Then Juliet heads off to create her rather retro Royal trifle.
Royal trifle
Serves 18-22
Ingredients
Bottom layer:1 x pint strawberry jelly150g strawberries150g raspberries
Second layer:Sponge - 1½-2 swiss rolls (depending on size)60-100ml Dubonnet or sherry (optional)
Third layer:100g custard powder1 litre whole milk60g caster sugarLarge strawberries cut in half for presentation (approx. 12)
Fourth layer:600ml double cream1 tsp vanilla extract50g icing sugar
Plus sprinkles/biscuits for decoration
Optional Royal biscuit topper:
200g butter200g golden caster sugar1 tsp vanilla extract1 egg375 plain flour, plus extra for dusting
Edible gold spray or glitterMilk chocolate crisp sugar shells coloured sweets or large sprinklesLollipop sticks8.5cm fleur de lis template or biscuit cutter or any Royal themed shape
Method
1. Bottom layer: Make up the jelly according to packet instructions and leave until cool but not set.
2. Pour into a large trifle dish and pile in the fresh fruits, leave to set in the fridge until firm.
3. Whilst the jelly sets - if using, make the biscuit toppers. Preheat the oven to 180c fan/gas 4
4. Mix the butter, sugar and vanilla together until combined but not creamed. Beat in the egg, then add in the flour and bring together until a dough is formed.
5. Lightly knead the dough then use extra plain flour to roll out the dough to about an 8mm thickness.
6. Carefully cut around a template, or use a cutter and lift the biscuit onto a parchment lined baking tray. Hold your palm lightly on the biscuit and push in a lolly stick about ¾ of the way in, taking care not to spoil the shape. You can hold the template back over this once the stick is in and adjust with your fingertips if need be. You will need 8 or 9 biscuits for the trifle but it’s worth making a few extra incase of breakages, and they look lovely placed in a glass on your Jubilee table.
7. Bake for around 15 minutes until firm and going golden. Leave to cool on the trays. Once cooled, decorate with gold shimmer dust and stick on the sweets or large sprinkles to finish using a little royal icing or icing sugar mixed with water to form a sticky paste and attach to the biscuits. Leave to dry. Set aside while you continue making the trifle.
8. Make the custard according to pack instructions with caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
9. Second layer: Cut the swiss rolls into slices and slice in half. Layer the sponge with the jam side towards the outside of the trifle dish in a neat layer, fill in the centre of the dish too. Drizzle with alcohol if using.
10. Third layer: Place the halved strawberries cut side outwards around the sponge layer and gently spoon the thick custard into the centre, pushing towards the side of the dish to seal in the cake and hold the strawberries against the glass. Leave to cool in the fridge at this stage if liked (use a lightly oiled piece of cling to cover the top).
11. Fourth layer: Whip the double cream, sugar and vanilla until just soft peak, then spoon round the bowl over the set custard. Decorate as shown with sprinkles in the centre and biscuit toppers if using.