We’re steering completely away from the traditional trifles today and we’re going a little crazy!
A couple of months ago, my mum had a advert from Waitrose pop up on her Instagram page which had caught her eye. It was a picture of a Battenberg Trifle which after looking at it myself, looked absolutely incredible.
Battenberg is a proper nostalgic cake for me, I use to have it everyday after school as a child. I remember always looking forward to getting home and devouring a slice. So when I saw this trifle included Battenberg, I instantly fell in love and felt very inspired to create my own!
The Waitrose picture didn’t have a recipe alongside it, not that I could find anyway, so, I just used the picture as my inspiration and used my baking instincts to create this absolute beast of a trifle. Let’s just say – it certainly didn’t disappoint!
Todays trifle is defiantly up there with one of my favourite bakes I’ve ever done and I really think you guys will love it too. So if you fancy spicing your trifle up this summer, here’s what you gotta do;
Prep Time: 2 Days
Cook Time: 1 Hour
Overall Time: 2 Days
Ingredients You Need For Trifle:
- 1 Battenberg
- 2 Tins Of Peaches, Syrup Drained
- 1 Hartley’s Sugar Free Orange Flavoured Jelly
- 2 Punnets Of Fresh Raspberries
- 300ml Of Fresh Double Cream
Ingredients You Need For Meringue:
- 2 Egg Whites
- 100g Of Caster Sugar
How To Make The Jelly:
- Firstly, gather together your equipment and ingredients.
- Secondly, add the 2 tins of peaches into the bottom of your trifle bowl.
- Next, in a pint sized, microwavable jug, cut the orange jelly into single cubes and add 4tbsp of water to the jug.
- Put the jug into the microwave and in 30 second blasts, melt the jelly until smooth.
- Once the jelly has melted, take out the microwave and fill the jug with cold water until it reaches 1 pint.
- Pour the melted jelly into trifle bowl making sure you cover the peaches completely.
- Place into the fridge and allow to set overnight.
How To Make Meringues:
- Once the jelly has completely set over night, it’s time to make the meringues.
- Firstly, line two baking trays with parchment paper and preheat the oven to 120C / 100C Fan / 1/4 Gas Mark.
- Secondly, place two egg whites into a crystal clean bowl and beat the egg whites with an electric whisk until they are foamy and doubled in size.
- When the eggs have doubled in size, add the 100g of caster sugar, 1 tbsp at a time, while you continue to whisk.(TIP: the meringue will become thick and glossy and you should be able to hold the bowl of meringue upside down, this is called stiff peaks).
- Once your meringue has reached stiff peaks, fit a piping bag with a round nozzle.
- Next, hold the piping bag vertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak.
- Now that your meringue kisses have been made, place into the oven for 1 hour until the outer shell has hardened.
- Finally, once the meringues have been made, take out the oven and set to one side.
How To Assemble Trifle:
- Now that your jelly has set and meringues have even baked and cooled, it’s time to assemble the trifle.
- Firstly, pour 1 and a half of the punnets of raspberries on top of the jelly.
- Secondly, in a large bowl, pour 300ml of double cream and using an electric whisk, beat the cream until soft peaks have formed.
- Place the double cream on top of the raspberries and spread out.
- Next, cut up the battenberg into cubes and scatter them across the top of the cream.
- Now, scatter the meringue kisses across the top of the cream.
- Then, scatter the last of the raspberries across the top of the cream.
- Finally, sprinkle some glitter across the top of the trifle.
That’s your Battenberg Trifle prepared, baked, assembled and ready for you to enjoy!
Can we just take a moment, in silence, just to appreciate how good this trifle looks. Not to big myself up or anything but I’m blooming chuffed to bits with how this turned out. Yes, it does taste as good as it looks.
What I love about trifles is that you can chop and change the ingredients to make it your own. So, if your not a fan of orange jelly, that’s fine! change it out for a jelly you’d prefer and I can bet you, it still tastes as good. Don’t feel like you have to follow my recipe ingredient by ingredient as I know we don’t always like what others do.
Let me know in the comments below if you make this battenberg trifle yourself and if you do, what your thoughts are on it. Are you sticking with traditional or spicing it up a notch?
Sending you all tons of love & hugs as always,