Jubilee Coffee Trifle
Serves: 6 Ready in: 15 to 30 mins
Eco FriendlyFreezes WellQuick Make
This impressive yet simple recipe keeps well in the fridge for up to 2-3 days (if you can resist it that long!)
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
method:
- 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.
- 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.
- Decorate with the flower petals, dragees and toasted flaked almonds. It really is that easy!
