Platinum Jubilee Trifle Recipe
User Reviews
5
Platinum Jubilee Trifle Recipe
Description
The Platinum Jubilee Trifle consists of a smooth lemon posset made by simmering double cream and sugar, then adding lemon juice and zest to thicken and flavor it. Ladyfingers or sponge cake form the base layer, topped with roughly chopped strawberries and a layer of set strawberry jelly. Once the jelly sets chilled for several hours, the lemon posset is spooned on top, followed by crumbled amaretti biscuits for a crunchy texture contrast.
Finishing with whipped cream adds softness and richness, while fresh strawberries and more amaretti crumbs decorate the top for an attractive presentation. The dessert combines creamy, tart, sweet, and crunchy elements that layer into a multi-textured experience suitable for celebratory occasions.
This trifle is best served chilled, with option to soak ladyfingers briefly in liqueurs like sherry or amaretto for extra flavor. The components can be prepared ahead, making it convenient for entertaining. Ladyfingers can be substituted with lemon Swiss roll for a variation closer to a competition-winning version.
Ensuring jelly is fully cooled before layering helps maintain distinct textural layers. Whipped cream should be freshly made or prepared shortly before serving for best texture.
Ingredients
For the lemon posset:
- 600 ml double cream heavy cream in US, fresh
- 180 g sugar
- 75 ml lemon juice about 1½ lemon
- lemon zest of 2 lemons
For the trifle:
- 6 ladyfingers or 6 oz (170 g) sponge cake
- 500 ml strawberry jelly Jell-O in US, made to packet instructions
- 300 g strawberries roughly chopped
- 10 amaretti biscuits crumbled
- 500 ml double cream fresh
Instructions
For the lemon posset:
- Place the cream in a saucepan with the sugar over low heat, and stir, until the sugar has melted. Bring to a simmer and let it bubble for 1 minute. Turn off the heat, and stir in the lemon juice and zest. Transfer in a large container and chill for at least 3 hrs, or up to 24 hrs.
For the trifle:
- Line the bottom of a trifle bowl or glasses with the ladyfingers or sponge cake in a nice even layer.
- Add a thick layer of chopped strawberries over the ladyfingers, then pour just enough jelly mixture to cover the strawberries. Transfer the bowl (or glasses) in the fridge for at least 3 hours to let the jelly set completely.
- Once set, spoon a thick layer of lemon posset over the jelly layer, and top with crumbled amaretti.
- In a large bowl, whip the double cream until soft peaks form then spoon this over the top of the lemon posset and amaretti trifle.
- Decorate with fresh strawberries and amaretti crumble and serve.
Notes
- Dip ladyfingers briefly in sherry, cassis, or amaretto liqueur to enhance flavor if desired.
- Prepare the jelly fully according to packet instructions and allow it to cool completely before assembling.
- Lemon posset can be made up to 24 hours ahead and stored in the fridge.
- Whip cream about one hour before serving to maintain freshness and texture.
- Use either store-bought or homemade crunchy amaretti biscuits for the crumble topping.
- Substitute ladyfingers with lemon swiss roll for a variation similar to the winning Platinum Pudding Competition trifle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 100mg | 33% |
| Sodium | 56mg | 2% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1054IU | 21% |
| Vitamin C | 33mg | 37% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
