500mlstrawberry jelly made to packet instructions(Jell-O in US)
300gstrawberriesroughly chopped
10amaretti biscuitscrumbled
500mlfresh double cream
Instructions
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.
Video
Notes
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
The Petite Cook's Top Tip:
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!