The best Platinum Jubilee trifle to celebrate the occasion is this simple lemon posset and amaretti trifle!
Celebrate the Queen’s Platinum Jubilee with this easy Platinum Jubilee trifle, made with British strawberries, lemon posset and amaretti crumble.
As you may know already, a few days ago, amateur baker Jemma Melvin's lemon swiss roll and amaretti trifle was named the official winner of the Platinum Pudding competition.
The dessert is outstanding and absolutely gorgeous, but it does involve a lot of work and time.
So, I wanted to create a Platinum Jubilee trifle that was fairly simple and accessible to anyone, even the most amateur bakers.
This Platinum Jubilee pudding is inspired by the dessert served at the Queen and Prince Philip's wedding.
It's based on the classic British trifle recipe, but with a few adjustments inspired by the Queen's wedding dessert, a lemon posset with amaretti crumble.
It's absolutely easy to make (you can even ask the kids to help you out!) and calls for the most simple ingredients.
You'll just need to make the lemon posset and some jelly, and the rest is all about assembling the dessert.
If you're looking for a celebratory pudding to celebrate the Queen's Platinum Jubilee, this lemon posset amaretti trifle would make the perfect dessert.
Platinum Jubilee trifle ingredients
To make the platinum trifle you'll need just a few easy ingredients:
- Ladyfingers: Also called sponge fingers or savoiardi, these biscuits used for tiramisu' make an excellent base for the trifle. You can substitute them with a classic sponge cake.
- Lemon posset: Queen's favourite dessert, lemon posset is super easy to make with just fresh cream, sugar lemon zest, and juice. You can make it a day in advance if needed, and you can substitute it with custard if necessary.
- Strawberries: It's British strawberry season so we're making the most of it. You can substitute them with raspberries or your favourite fruit if needed.
- Jelly: Use store-bought strawberry or raspberry jelly (such as Hartleys in UK or Jell-O in US) made to packet instructions or make your own homemade strawberry jelly.
- Amaretti: These Italian almond cookies have featured multiple times in the royal dessert table. You can make homemade amaretti, or simply use store-bought amaretti.
- Double cream: It takes 2 minutes to make whipped cream, but to make things even easier and quicker, you can buy pre-made whipped cream.
How to make Jubilee Trifle
This simple yet gorgeous Jubilee trifle recipe couldn't be easier to make! All you need is 10 minutes, and it's ready in just 4 simple steps.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Add ladyfingers and a thick layer of strawberries at the bottom of the bowl or dessert glasses.
STEP 2. Pour just enough jelly mixture to cover the strawberries. Set in the fridge for at least 3 hours.
STEP 3. Once set, pour a generous layer of lemon posset and some crumbled amaretti.
STEP 4. Top the trifle with a thick layer of whipped cream either spooned over or piped using a piping bag.
Top with strawberries and crumbled amaretti and serve, or decorate as you wish with fresh fruit, chopped chocolate, or toasted almonds.
It's best to finish assembling a trifle no more than an hour in advance.
You can prepare the lemon posset a day in advance.
You can also prepare the jelly bottom layers in advance and leave them in the fridge until ready to assemble the trifle.
Right before serving, just add the lemon posset, and amaretti crumble, top with whipped cream, and serve.
More British recipes to try
To celebrate the occasion, add to your menu some more traditional British dishes:
- The Original Coronation Chicken
- British Pancakes
- British Baked Beans
- Easy Cottage Pie
- British Fish Pie with Scallops and King Prawns
Did You Try This Recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Platinum Jubilee Trifle Recipe
For the lemon posset:
- 600 ml fresh double cream, (heavy cream in US)
- 180 g sugar
- 75 ml lemon juice, about 1½ lemon
- zest of 2 lemons
For the trifle:
- 6 ladyfingers, or 6 oz (170 g) sponge cake
- 500 ml strawberry jelly made to packet instructions, (Jell-O in US)
- 300 g strawberries, roughly chopped
- 10 amaretti biscuits, crumbled
- 500 ml fresh double cream
For the lemon posset:
- Place the cream in a saucepan with the sugar over low heat, and stir, until the sugar has melted. Bring to a simmer and let it bubble for 1 minute. Turn off the heat, and stir in the lemon juice and zest. Transfer in a large container and chill for at least 3 hrs, or up to 24 hrs.
For the trifle:
- Line the bottom of a trifle bowl or glasses with the ladyfingers or sponge cake in a nice even layer.
- Add a thick layer of chopped strawberries over the ladyfingers, then pour just enough jelly mixture to cover the strawberries. Transfer the bowl (or glasses) in the fridge for at least 3 hours to let the jelly set completely.
- Once set, spoon a thick layer of lemon posset over the jelly layer, and top with crumbled amaretti.
- In a large bowl, whip the double cream until soft peaks form then spoon this over the top of the lemon posset and amaretti trifle.
- Decorate with fresh strawberries and amaretti crumble and serve.
- You can dip the ladyfingers for a few seconds in sherry, cassis, or amaretto liqueur for extra flavor.
- Prepare the jelly as per packet instructions, then make sure it's completely cool before use.
- You can make the lemon posset a day in advance and store it in the fridge until needed.
- You can make the whipped cream one hour in advance, and spoon it on top of the trifle just before serving.
- You can use shop-bought amaretti or make homemade amaretti (the crunchy ones) a few days in advance
- To make it similar to the winning Platinum Pudding Competition trifle substitute the ladyfingers with store-bought lemon swiss roll, but keep the amaretti, strawberries, and lemon posset, they work actually amazing all together!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.