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Pimms Trifle
Delicious summer trifle with a Pimms jelly, strawberries, orange, custard and whipped cream
Course Dessert
Cuisine British
Keyword Dessert
Prep Time 40 minutes minutes
Setting time 4 hours hours
Total Time 4 hours hours 40 minutes minutes
Servings 10
Calories 425kcal
Author thebakingexplorer
For the Pimms jelly
- 700 ml Lemonade
- 300 ml Pimms
- 100 g Caster sugar
- 1 ½ tsp Agar agar
For the rest of the trifle
- 300 g Madeira cake or sponge fingers
- 300 g Tin of mandarin orange segments drained
- 115 g Fresh strawberries chopped
- 1 litre Ready made custard
For the whipped cream
- 550 ml Double cream
- 2 tbsp Icing sugar
- 2 tsp Vanilla extract
For decoration
- Strawberries, orange, mint leaves and cucumber
Arrange your cake or trifle sponges into the bottom of the trifle dish
Add the orange segments on top, and the strawberries
To make the jelly, place the lemonade, agar agar and sugar into a pan
Put on a high heat and stir until it starts to boil, once it starts boiling, leave it to boil for 2 minutes then remove from the heat
Pour in the Pimms and stir in
Pour the jelly mixture over the cake and fruit, then place the trifle in the fridge for a few hours or overnight, until the jelly has set
Add the custard on top of the set jelly
Whip up the double cream with the vanilla extract and icing sugar
Pipe or spread the cream over the custard, then decorate with fresh fruit if you like
Serve immediately, the trifle is best eaten on the day it's made, but leftovers can be stored in the fridge and enjoyed the next day too
Calories: 425kcal | Carbohydrates: 45g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 187mg | Potassium: 145mg | Fiber: 1g | Sugar: 34g | Vitamin A: 924IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 1mg