BERRIES AND FIZZ CORONATION TRIFLE
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.
For more ideas on what to make for the Coronation check out our King's Coronation party recipes.
Yields: 14 servings
Prep Time: 45 mins
Process Time: 15 mins
Total Time: 1 hour
Calories per Serving: 453
IngredientsFor the panna cottaFor the jelly layer
sheets platinum grade leaf gelatine, we used Dr. Oetker
- 75 g
- 500 mL
sparkling wine, we used Prosecco
- 250 g
mixed raspberries and blueberries, plus extra to garnish
- 50 g
Birds Custard Power, see GH TIPS
- 60 g
- 600 mL
- 600 mL
- 2 tbsp.
icing sugar, sifted
- 50 g
bought madeira cake, cut into 1cm pieces
- For 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.
- Remove 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.
- Meanwhile 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.
- When 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.
- Meanwhile, 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.
- Whisk 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.
- To serve, scatter over the cake and finish with some berries. Serve.
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.
- 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.
- Calories: 453
- Protein: 5g
- Fat: 33g
- Saturates: 20g
- Carbs: 29g
- Total sugars: 26g
- Fibre: 0g