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A delicious summery berry trifle perfect for the Platinum Jubilee with Swiss roll, jelly, custard, berries and more – my Jubilee Trifle!
As it’s the Jubilee weekend next week, I thought I would post a mini series of Platinum Jubilee themed bakes for you all to enjoy over the Jubilee weekend! Whether it’s for a street party, your family, or you ever just want to make something similar, this is the jubilee trifle for you!
I was lucky enough to be a judge on the Platinum Pudding competition this year, and unanimously all judges decided the winning pudding was the lemon Swiss roll and amaretti trifle – so I thought I would take a stab at my own simpler version of a trifle for the platinum jubilee!
I wanted to do something a bit different as I have done my own lemon trifle before – and I really wanted to use lots of summer berries! Blueberries, strawberries, raspberries… whatever you fancy is what you can use! You can of course also use other fruits if you wished.
I went for a strawberry jelly with berries inside, then shop-bought strawberry Swiss roll, custard, more berries, whipped cream and a chocolate bark for decoration – and it’s just so pretty! It really is a showstopper for the jubilee weekend and I am obsessed. I love the colours of the berries and it’s layered so well – I was so happy with it!
I believe trifles are great for the jubilee weekend as you can make it ahead of time and you can enjoy it when you want – but you can also make smaller versions if you fancy! Also though, this is just a delicious summer berry trifle and I hope you love it!
There are many delicious things you can make for the jubilee weekend including my sausage rolls, Bakewell Blondies, mini Victoria sponges, Victoria sponge, and any number of delicious things that are easy to make and enjoy for the weekend.
I obviously used lots of shop bought products for this, but I really don’t think there is anything wrong in that – prep is easy, straightforward and you get something absolutely and utterly delicious! Enjoy! Jane x
- 1 packet strawberry jelly cubes
- 250 ml boiling water
- 250 ml cold water
- 100 g raspberries
- 100 g blueberries
- 100 g strawberries
- 600 ml double cream
- 75 g icing sugar
- 1 x strawberry Swiss roll
- 750 g custard
- 100 g white chocolate
- Freeze dried raspberries
- 200 g raspberries
- 200 g blueberries
- 200 g strawberries
- Add the jelly cubes to a jug, and pour on the boiling water. Whisk the jelly cubes in the boiling water until they have dissolved.
- Pour in the cooled water, and whisk again.
- Pour into the trifle bowl
- Add the blueberries, raspberries and strawberries. Leave the jelly to set fully.
- Add the double cream to a bowl, add the icing sugar and whisk to soft peaks.
- Start building your trifle, this is simply how I did it, but you can do it in any order you like
- Add 2cm slices of Swiss roll on top of the jelly layer, around the edges of the trifle bowl, and filling in the middle.
- Pour over the custard and spread.
- Sprinkle on lots more fruit.
- Spread on the whipped cream, and leave to set whilst you make the bark.
- Melt the white chocolate carefully until smooth, and spread onto a lined tray.
- Sprinkle on sprinkles and freeze dried raspberries and freeze until solid.
- Break up pieces once set, and decorate the trifle with shards of bark, and more fruit!
- Leave it to set for an hour in the fridge so the custard isn't as runny. Enjoy!
- This will last for 3 days once made, but is best eaten fresh.
- Quantities for this recipe are complete estimates as it entirely depends on your trifle bowl!
- What order you use the layers of the trifle is up to you - please see notes on the blog post.
- I recommend using this trifle bowl!
Find my other recipes on my Recipes Page!
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