8 Trifle Tips To Try Over The Jubilee Bank Holiday Weekend
“On the menu at the moment we have a classic elderflower and strawberry trifle served with strawberry ice-cream. But my signature trifle brings together a number of familiar themes and is made up of earl grey tea, millionaire’s shortbread and Yorkshire rhubarb. The idea behind including earl grey and shortbread is to replicate the experience of having tea and biscuits. Earl grey is a very fragrant tea that pairs very well with poached rhubarb or strawberries when used subtly, and all are very seasonal British flavours.” – Shay Cooper, The Lanesborough Grill
“For the Jubilee, our chefs have created a ‘Platinum Jubilee Dubonnet & Raspberry Trifle’ made with the Queen’s favourite tipple, Dubonnet, alongside gin jelly, fresh raspberries and sponge fingers, topped with vanilla and elderflower custard, whipped cream and garnished with raspberries and elderflowers for a touch of decoration. We’ll be serving it with ‘The Queen’s Dubonnet’, a cocktail made with Dubonnet, Plymouth navy strength gin, Pedro Ximenes sherry and crème de framboise – the perfect tipple for a weekend of celebrations.” – Scott’s Restaurant
“I love a twist – think lemon drizzle cake meets trifle. Use fresh Amalfi lemons, blueberries and lemon curd instead of custard, or mix some fresh zest through the custard for an extra zing. My top tip is to use scones instead of sponge. Not only does it taste great, but any leftovers can be turned into an indulgent snack – just top the unused scones with lemon curd, clotted cream and blueberry jam for a post-party treat.” – Scott Paton, Àclèaf
“We recommend making a lighter, more modern trifle by soaking your strawberries in Pimm’s instead of sherry and topping it with reduced-fat custard and a lighter yogurt layer flecked with both lemon and orange rind. If you have time, leave the strawberries and Pimm’s layer to soak for 30 minutes before adding the other layers so the flavours seep into the sponge base.”– Love Fresh Berries
THE LANESBOROUGH
“Make up some raspberry jelly in advance according to packet instructions. Then, combine halved strawberries, raspberries and blueberries, roughly chop a sponge swiss roll into 2cm slices and chop your jelly into 3cm squares. To assemble, line the bottom of a trifle bowl with half of your cake slices. Press the slices half-way up along the sides of the bowl. Drizzle the cake slices with 2 tablespoons of cranberry juice. Add one third of the fresh fruit on top of cake, along with half of the jelly squares. Then, pour over half of the custard. Spoon over half of the jam evenly. Repeat twice then cover and leave in the fridge for at least 4-6 hours or even better, overnight. Now for the Jubilee twist. When you’re ready to serve, add whipped cream on top and use strawberries, blueberries and raspberries to create a decorative Union Jack flag.” – Sophie Denley-Hunt, Cottage Delight
“If you’re looking for a healthier take on this dessert, or can’t eat traditional sugar, here’s how to still make a decent trifle: use low-carb fruits such as blueberries and strawberries; replace the official dessert’s amaretti biscuits with a no-added sugar alternative – such as these ‘Lemon & Coconut’ or ‘Raspberry Swirl’ cake bites – which can be crumbed into the bottom of the trifle bowl for texture; and look out for one of the many sugar-free jellies available in supermarkets these days. If you can’t find any, you can make your own using gelatine and a natural sweetener.” – Maya, No Guilt Bakes
“My top tips are organisation and patience. Organisation because you need to make sure you have all your components weighed out and ready to go before you get cracking, such as the cream whipped to soft peaks, the custard at a cool temperature and the jelly with the gelatine added, dissolved and cooled – but not set. Patience comes into play because you need to make sure each layer is set to the right thickness before you add the following layer. By doing these two things, you’ll be able to make the perfect trifle.” – Ami Ellis, The Bailiwick
“I like to create an elegant, seasonal trifle with different combinations of flavours and textures, such as a tangy touch of raspberries balanced with a caramel cream or light yoghurt cream. Using an almond sponge brings some chewiness, while decorating with shards of chocolate or honeycomb will add an element of crunchiness. It’s the building of a trifle that requires a bit of patience, so it’s valuable to know all the elements can be prepared in advance. On the day, it will take you no more than five minutes to finish off.” – Danielle Maupertuis, Free From Desserts
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