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!)

Nadia Sawalha's avatar
 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!
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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!
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