Try this royal take on a classic recipe for your Diamond Jubilee celebrations. The red, white & blue layers make this tasty trifle the perfect patriotic pudding!
Serves 12-16
5 leaves of gelatine
600ml lemonade
135g pack strawberry jelly
400g strawberries, hulled and sliced
365g (30cm long) jumbo strawberry and vanilla Swiss roll
250g blueberries
600ml double cream
500g fresh custard
200g raspberries
75g white chocolate
Red, white & blue sugar balls
-Make up to 4 hours ahead of time and keep refrigerated until ready to decorate and serve.
-Soak the gelatine leaves in a bowl of cold water for 5 minutes. Place 200ml of lemonade into a small saucepan and heat to a simmer. Squeeze out the soaked gelatine and add to the hot lemonade, stirring until completely dissolved.
-Transfer to a jug and add the remaining 400ml of lemonade, stir well and leave in the fridge for 3 hours to partly set.
-Make the strawberry jelly according to package instructions and place in the fridge for 2 hours to partly set. After the 2 hours mix in the sliced strawberries.
-Cut the Swiss roll into 14 slices and use to line the base and a little up the sides of a 28cm trifle bowl. Spoon in the strawberry jelly, pushing down any sponge if necessary. Set in the fridge for a further hour.
-Add the blueberries to the partly set lemonade jelly. Pour over the red layer to achieve your blue layer. Return to the fridge for 1 to 2 hours until more firmly set.
-Place the cream and custard into a large bowl and whisk with a mixer until holding its shape (about 8 minutes). Spoon over the trifle and decorate with raspberries, chopped chocolate and coloured sugar balls just before serving.
