Jubilee Coffee Trifle
Ready in: 15 to 30 mins
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
flaked toasted almonds
sugared pink rose petals and violets
vegetarian dragees or silver/gold coloured edible balls
- 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!