Jubilee Coffee Trifle

Name: Jubilee Coffee Trifle
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: British
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; [hd]To decorate[/hd]; flaked toasted almonds; sugared pink rose petals and violets; vegetarian dragees or silver/gold coloured edible balls

Serves: 6

Ready in: 15 to 30 mins

Eco Friendly Freezes Well Quick Make

This impressive yet simple recipe keeps well in the fridge for up to 2-3 days (if you can resist it that long!)

Ingredients
Method

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

[hd]To decorate[/hd]
flaked toasted almonds
sugared pink rose petals and violets
vegetarian dragees or silver/gold coloured edible balls

method:

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!

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