Royal summer trifle

Wow a crowd with this fruity trifle. It serves 10, making it ideal as a sharing dessert for an al fresco party to mark the Queen’s Platinum Jubilee

  • Prep:25 mins
    Cook:20 mins
    plus several hours chilling
  • Serves 10
  • More effort

Nutrition per serving

  • kcal 840
  • fat 56g
  • saturates 34g
  • carbs 75g
  • sugars 0g
  • fibre 4g
  • protein 7g
  • salt 0.5g


  • 500ml fresh shop-bought vanilla custard
  • 400g madeira cake, cut into chunks
  • 70ml berry cordial of your choice
  • 150g raspberries
  • 300ml double cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla bean paste
  • 250g strawberries
  • small handful of mint leaves, to garnish
  • 1 orange, halved and sliced
  • 6 gelatine leaves
  • 100g caster sugar
  • 1 lemon, zest pared into strips, juiced
  • 500g strawberries, hulled
  • a drop of red food colouring (optional)
  • 600ml double cream
  • 200ml caster sugar
  • 2 oranges, zested and juiced


  1. First, make the jelly. Put the gelatine in a small bowl, cover with water and set aside to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan over a low heat and simmer, stirring occasionally until the sugar has dissolved. Add the strawberries and bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the strawberries have broken down. Pour the mixture through a sieve into a jug. Squeeze the excess water from the gelatine and stir this through the strawberry mixture until dissolved, then stir in a drop of red food colouring, if using. 

  2. Pour the custard into the base of a 3-litre trifle bowl and top with the cake pieces. Drizzle with the berry cordial and scatter with the raspberries. Slowly and carefully pour over the jelly mixture and chill for 5 hrs until set.

  3. When the jelly layer is set, make the orange cream layer. Put the cream, sugar and orange zest in a pan over a low heat and bring to a simmer. Turn up the heat to medium and bubble for 3 mins exactly, then immediately remove from the heat and stir in the orange juice. Pour the mixture through a sieve over the set jelly layer and chill for 4 hrs.

  4. Whip the double cream, icing sugar and vanilla bean paste to soft peaks using an electric whisk, then dollop the whipped cream over the trifle using a large spoon. Chill for at least 1 hr or until ready to serve. Halve most of the strawberries through the stem and scatter these over the trifle along with the mint leaves. Serve the orange slices and remaining whole strawberries in a bowl on the side.

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