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.
30 MINUTES PLUS SETTING STAGES
10 trifle sponges or 1 large Swiss roll
600g ripe strawberries
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
quality dark chocolate (70 per cent)
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!
NUTRITION PER SERVING
318 kcal; 20.7g fat (12.3g saturated); 4.1g protein; 27.3g carbs; 22.3g sugars; 0.3g salt; 1.3g fibre
SAVE 20 PER CENT ON JAMIE’S NEW BOOK
Jamie Cooks Italy is published by Michael Joseph, price £26. To order a copy for £20.80 until 2 December, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.