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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Crumble recipes

Nutty plum and sloe gin crumble

Plums are delicious, but cooked plums are a whole different ball game. The slight tartness...

Save recipe icon Save recipe icon Save recipe

Sweet tart recipes

Black butter frangipane and apple tart

”In the Channel Islands, I went to see how Jersey black butter was made. It’s...

Save recipe icon Save recipe icon Save recipe

Creamy rice pudding with poached rhubarb

Rice pudding is old fashioned and better for it. This nice rice pudding is creamy...

Save recipe icon Save recipe icon Save recipe

Sweet tart recipes

Nathan Outlaw’s bakewell tart

With amazing almond and raspberry flavours, Nathan Outlaw’s bakewell tart recipe is a joy to...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine