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Inside out trifle

Inside out trifle

https://www.coop.co.uk/recipes/inside-out-trifle

Our topsy-turvy pud can also be a grown-up dessert if you add a little liqueur Grab some spoons and tuck in!

  • Feeds 14Feeds 14
  • Ready in 35 minutes

Each serving contains

  • Energy
    19%
    1615kj 386kcal
  • Fat
    Med 26%
    18.4g
  • Saturates
    High 530%
    106g
  • Sugar
    High 26%
    31.8g
  • Salt
    Med 26%
    1.5g

% of adult’s reference intake | Carbohydrates per serving : 51g

Ingredients

  • 250g Co-op frozen summer fruits, defrosted and well drained
  • 1/2 x 130g pack strawberry jelly, cut into squares
  • 2 tbsp fruit liqueur (optional)
  • 3 x Co-op raspberry and vanilla Swiss rolls
  • 75g Co-op Irresistible Fairtrade Ghanaian white chocolate
  • 250g Co-op fresh vanilla custard
  • 300ml Co-op double cream
  • 2 tsp vanilla extract
  • Strawberries, halved (optional)

Method

  1. Line a 15cm round cake tin with 2 layers of clingfilm then tip in the defrosted berries
  2. Put the jelly in a heatproof jug, add 140ml boiling water and stir until melted
  3. Add 100ml cold water, and mix in the liqueur, if using
  4. Leave to cool completely, then pour into the tin and put in the fridge to set
  5. Line a 2 litre glass bowl with 2 layers of clingfilm
  6. Cut each Swiss roll into 8 slices
  7. Reserving 6 slices for the trifle base, cover the inside surface of the bowl, packing the slices in tightly
  8. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the surface
  9. Spread the chocolate over the Swiss roll slices in the bowl, then put in the fridge to set
  10. Beat the custard, cream and vanilla extract together, until the mixture holds its shape
  11. Spoon two thirds into the Swiss roll bowl
  12. Lift the jelly out of its tin, gently turn over and lay on top of the cream
  13. Spread half the remaining cream over the jelly, then arrange the reserved Swiss roll slices on top
  14. Carefully invert the trifle and turn it out onto a serving plate
  15. Top with a final dollop of cream, and scatter over the strawberries, if using.

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