[Abewsha]

method

This trifle is a Christmas tradition at our house – and it looks amazing when it's finished! It takes a bit of time but is well worth it. Make sure you allow each layer time to set completely in the fridge.

Lay out the sponges or Swiss roll on the bottom of a good-sized glass bowl. Scatter over the strawberries and drizzle with the Cointreau.

Tear up the strawberry jelly squares, put them in a measuring jug and add around 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour the jelly over the sponge, place in the fridge and allow to set.

Pour a little milk into a separate bowl with 2 teaspoons of the sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil and add to the blancmange mix in the bowl. Stir and return to the pan, stirring and whisking as you bring it back to the boil. Pour the blancmange back into the bowl and allow to cool, whisking occasionally, then pour it over the layer of set strawberry jelly. Allow the blancmange layer to set properly in the fridge, then scatter over the mandarin segments.

Make up the orange jelly the same way as the strawberry jelly and allow to cool before pouring it over the mandarins. Leave to set in the fridge. Once set, make the custard using the remaining milk and sugar and the custard powder, using the same method as for the blancmange, allow it to cool and pour it over the orange jelly.

Whip the double cream until you get soft peaks, then spread it over the custard. Grate chocolate and sprinkle with orange zest before serving.

Recipe © Jamie Oliver.
ingredients

• 1 x pack of 8 trifle sponges or 1 Swiss roll, sliced
• 1 punnet of strawberries, hulled and sliced
• 1 small wine glass of Cointreau
• 1 x 35g packet strawberry jelly
• 2 pints of milk
• 4 teaspoons caster sugar
• 1 x 35g sachet of strawberry blancmange
• 1 x 450g can mandarin segments, drained
• 1 x 135g packet orange jelly
• 30g custard powder – enough to make 60ml
• 1 x 284ml carton double cream