Jubilee Coffee Trifle

This impressive yet simple recipe keeps well in the fridge for up to 2-3 days (if you can resist it that long!)

 0 Reviews

Recipe by Nadia Sawalha
Serves 6
Ready in 15 to 30 mins

Ingredients

    For the trifle

  • 1 packet trifle sponges, cut in half lengthways
  • 300ml strong Douwe Egberts Pure Gold coffee
  • 800ml thick readymade custard
  • 300ml double cream, whipped until just holds its shape

    • To decorate

  • flaked toasted almonds
  • sugared pink rose petals and violets
  • vegetarian dragees or silver/gold coloured edible balls

How To Cook

  1. Line your serving dish/bowl with the trifle sponges and arrange around the inside of the dish. Pour in the coffee evenly over all the trifle sponges; push them in to shape around the dish with the back of a spoon.
  2. Pour over the readymade custard tapping the side of the dish to remove any air bubbles. Gently spoon on the cream to create a layer on top of the custard.
  3. Decorate with the flower petals, dragees and toasted flaked almonds. It really is that easy!
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Egg Fried Rice
 0 Reviews
Strawberry Gin
 0 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

Recipe-IDEAS

You might also like

Coconut and Lime Cupcakes
No rating - be the first!
Lentil Salad with Honey Dressing
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Jubilee Coffee Trifle
  • Recipe by Nadia Sawalha
  • Serves 6
  • Ready in 15 to 30 mins
    Ingredients
  • [hd]For the trifle[/hd]
  • 1 packet trifle sponges, cut in half lengthways
  • 300ml strong Douwe Egberts Pure Gold coffee
  • 800ml thick readymade custard
  • 300ml double cream, whipped until just holds its shape
  • [hd]To decorate[/hd]
  • flaked toasted almonds
  • sugared pink rose petals and violets
  • vegetarian dragees or silver/gold coloured edible balls
    How to Cook
  1. Line your serving dish/bowl with the trifle sponges and arrange around the inside of the dish. Pour in the coffee evenly over all the trifle sponges; push them in to shape around the dish with the back of a spoon.
  2. Pour over the readymade custard tapping the side of the dish to remove any air bubbles. Gently spoon on the cream to create a layer on top of the custard.
  3. Decorate with the flower petals, dragees and toasted flaked almonds. It really is that easy!
Copyright © Maze Media (2000) Limited