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Jubilee Trifle


  1. Break the sponge fingers into pieces and place in the base of the trifle dish. Scatter with a handful of strawberries
  2. Dissolve one sachet of jelly crystals in 285ml of boiling water and add the maple syrup
  3. Pour over the sponge fingers and strawberries and leave to set overnight in the fridge
  4. Spread a layer of cold custard over the set jelly and strawberries and top with raspberries and blueberries and set aside – leave enough for topping
  5. Repeat the process for a second layer of jelly and fruit
  6. In a separate bowl, whip the cream to form stiff peaks and generously spread a thick layer on top of the fruit
  7. Decorate with the remaining strawberries, raspberries, blueberries and blackberries and chill to set before serving