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platinum jubilee trifle with strawberries lemon posset and amaretti.

Platinum Jubilee Trifle Recipe

Course: Dessert
Cuisine: British
Prep Time: 10 minutes
Cook Time: 2 minutes
Resting time: 3 hours
Total Time: 3 hours 12 minutes
Servings: 6
Calories: 407kcal
Celebrate the Queen’s Platinum Jubilee with this easy Platinum Jubilee trifle, made with British strawberries, lemon posset and amaretti.
Print Recipe

Ingredients

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

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!

Nutrition

Calories: 407kcal | Carbohydrates: 43g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 56mg | Potassium: 162mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1054IU | Vitamin C: 33mg | Calcium: 58mg | Iron: 1mg