Jubilee trifle
Back in 2022 I was tasked with making a budget (and simplified) version of the Queen’s platinum jubilee trifle and I absolutely loved the challenge. I also wanted an excuse to test a full trifle…alone. I did it btw. I then made another to test out with friends and family because I’m not a total monster.
I still wanted the dessert to feel quintessentially British so naturally I whacked a load of Jaffa Cakes in there to get it going. The sponginess absorbs the custardy and jelly goodness wonderfully and you get that extra tangy hit from the orange jellied centre of the cake/biscuit – whatever is it, that’s a debate for another day.
If you’re reading this from America, there’s not really a jaffa cake alternative out there but it’s basically a round sponge with a sticky orange jam, that is coated in chocolate. You can use a different sponge if making this in the UK. It’s an iconic treat here in the UK and if you ever visit, please make sure you buy a pack. I’m legit off to the shops right now because I’ve talked about them for too long and need one.
For more dessert inspo, check out more of my recipes here.
Ingredients
For the jelly base
- 18-24 Jaffa cakes
- 1/2 pack of orange jelly
- 1/2 pack of lemon jelly
For the lemon custard
- 3 egg yolks
- 3 tbsp of caster sugar
- 1 tsp corn flour
- 2 tsp lemon flavouring
- 300ml double cream
To finish
- 12 custard creams
- 3/4 jar of fine cut marmalade
- 500ml double cream
- 200g white chocolate
- A sprinkle of orange + lemon sugar jelly sweets
Method
- To start, mix lemon and orange jelly together and make according to the packet instructions.
- In your glasses (or trifle dish, obvs make everything larger to fit the dish) place one whole Jaffa cake chocolate side down then using 5 half moon Jaffa cakes to rim the bottom of the glass, then place one more Jaffa in the centre.
- Pour over your jelly and set overnight.
- Bring your cream to a simmer.
- Mix the yolks, sugar, lemon flavouring and corn flour together.
- Add half the cream to the yolks and mix well, then return back to the saucepan and cook on low, mixing continuously.
- Once thickened, pass through a sieve and cover with cling film and cool in the fridge.
- Line a tray with parchment, melt the choc and pour onto the lined tray. Sprinkle with jellies and set in the fridge.
- In a small bowl, stir the marmalade so it’s easily spreadable.
- To assemble, lightly whip the double cream so it’s fluffy and silky.
- Add 1/4 of custard onto your jelly base then add a layer of custard creams.
- Spoon on a layer of mixed marmalade.
- Dollop spoonfuls of whipped cream.
- Break the choc slab into shards and poke in the top. A showstopper on a budget fit for a queen...or king.