Fruit jelly trifle

Fruit jelly trifle
  • Serves icon Serves 6
  • Time icon Takes 15 min to make, 8-10 min to cook, plus cooling and setting

The flourishing touch to this otherwise classic trifle recipe is the crumbled meringue crunch on top… a bit like an Eton mess and a trifle together – scrumptious.

Nutrition: per serving

Calories
241kcals
Fat
14.7g (8.4g saturated)
Protein
2.1g
Carbohydrates
26.2g (23.6g sugar)
Salt
0.1g
Calories
241kcals
Fat
14.7g (8.4g saturated)
Protein
2.1g
Carbohydrates
26.2g (23.6g sugar)
Salt
0.1g

Ingredients

  • 100g caster sugar
  • 300g small ripe strawberries
  • 4 leaf gelatine sheets
  • 250g mixed blueberries and raspberries, plus extra for decorating
  • 500g pot extra-thick custard
  • 300ml double cream
  • 50g icing sugar
  • 3 meringue nests, crumbled

Method

  1. Put 300ml water, the caster sugar and half the strawberries into a pan; bring to the boil. Lower the heat and simmer for 8-10 minutes. Take the pan off the heat and strain the liquid into a bowl through a fine sieve. Push the strawberries through the sieve to make a purée and mix with the liquid.
  2. Meanwhile, soak the gelatine in a bowl of cold water for a minute until soft. Squeeze out the excess water, then add to the hot fruit purée and stir until dissolved. Leave the jelly to cool, but do not let it set.
  3. Place the remaining fruit in a 2-litre glass bowl and pour over the cooled jelly mixture. Chill for 2 hours to set.
  4. When set, pour the custard on top. Whip the cream with the icing sugar until it forms soft peaks, then fold in two-thirds of the crumbled meringue. Spoon on top, then decorate with extra fruits and the remaining meringue.

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