It wouldn't be a royal celebration without a new trifle recipe and our Berries and Fizz Trifle is the perfect dessert for the Coronation of King Charles III.
Although it looks complicated to make, with its layers of sponge, custard, cream and berries in jelly, it's actually fairly straight forward. As a shortcut we've used store bought madeira cake but your can of course opt to make your own if you prefer.
The jelly layer is made using Prosecco (it is a celebration after all!). However, if you want a non alcoholic alternative to fizz, we recommend using elderflower cordial (see our tip below).
And if you're looking for a a drink to serve alongside the trifle, it will of course pair perfectly with something sparkling. We've rated the best supermarket Prosecco, so you know which one is the best.
4 sheets platinum grade leaf gelatine, we used Dr. Oetker
450 ml semi-skimmed milk
200 ml double cream
75 g caster sugar
1 1/2 tsp. vanilla bean paste
For the jelly layer
5 sheets platinum grade leaf gelatine, we used Dr. Oetker
75 g caster sugar
500 ml sparkling wine, we used Prosecco
250 g mixed raspberries and blueberries, plus extra to garnish
To finish
50 g Birds Custard Power, see GH TIPS
60 g caster sugar
600 ml semi-skimmed milk
600 ml double cream
2 Tbsp. icing sugar, sifted
50 g bought madeira cake, cut into 1cm pieces
Directions
Step 1For the panna cotta, cover the gelatine with cold water and leave to soak for 5min. In a medium pan over low heat, stir the milk, cream and sugar until the sugar dissolves.
Step 2Remove from the heat. Lift out the gelatine (squeeze out excess water) and stir into the hot cream mixture to dissolve. Leave to cool to room temperature, then stir in the vanilla. Pour into a roughly 3 litre trifle (or glass) bowl and chill until set, about 3hr.
Step 3Meanwhile make the jelly layer. Soak the gelatine as before. In a clean medium pan, gently heat the sugar and 100ml sparkling wine, stirring until the sugar dissolves. Remove from the heat. Lift out the gelatine (squeeze out excess water) and stir into the hot sparkling wine mixture to dissolve. Stir in the remaining sparkling wine and leave to cool to room temperature.
Step 4When the panna cotta has set, gently top with the berries. Re-whisk the fizz mixture to redistribute the gelatine and carefully pour over the berries. Chill until set, about 3hr.
Step 5Meanwhile, to finish, in a medium pan whisk the custard powder and caster sugar. Gradually whisk in the milk. Heat over medium heat, whisking constantly, until thickened (the mixture will need to boil). Cover surface with baking parchment to stop a skin forming and set aside to cool completely.
Step 6Whisk the cooled custard until smooth, then spoon on to the set jelly. In a medium bowl, whip the cream and icing sugar until the cream just holds its shape. Gently spoon on to the custard.
Step 7To serve, scatter over the cake and finish with some berries. Serve.
GET AHEAD
Prepare to end of step 4 up to 2 days ahead. Complete to end of step 6 up to a 6hr ahead. Cover and chill. Complete recipe to serve.
GH TIPS
To make this triumphant jelly suitable for children, replace the fizz with elderflower cordial made to your desired strength (decreasing the sugar amount in this layer accordingly).
Instead of making your own custard, you can use bought chilled custard. But hunt out a thicker variety, so that it holds up the cream layer.
Per serving:
Calories: 453
Protein: 5g
Fat: 33g
Saturates: 20g
Carbs: 29g
Total sugars: 26g
Fibre: 0g
Our favourite trifle recipes for when you want an easy showstopper dessert this Christmas Day
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
