Jimmy’s 21st Century Trifle

A twist on the traditional trifle we have all grown to love. Many a family dinner has been finished with a spoonful of Mama Garcia’s infamous trifle. Here, Jimmy has taken the components for an Orange and Berry Trifle and presented them in a contemporary way, but feel free to mix up the fruits to tickle your fancy! This recipe serves 6.

For the Orange and Cointreau Jelly

• 200ML FRESH ORANGE JUICE

• 2 TABLESPOONS COINTREAU

• 4 GELATINE LEAVES

For the Clementine Genoise Sponge

• 6 MEDIUM EGGS

• 200G CASTER SUGAR

• ZEST OF 2 CLEMENTINES

• 50G BUTTER, MELTED

• 200G PLAIN FLOUR

For the Ginger Shortbread

• 125G BUTTER

• 70G CASTER SUGAR

• 200G PLAIN FLOUR, PLUS EXTRA FOR DUSTING

• 2 TABLESPOONS GOUND GINGER

For the Creme Anglaise

• 200ML SEMI-SKIMMED MILK

• 200ML DOUBLE CREAM

• 1 VANILLA POD, SPLIT LENGTHWAYS

• 5 MEDIUM EGG YOLKS

• 150G CASTER SUGAR

• CRÈME FRAÎCHE AND FRESH BERRIES, TO SERVE

Method

Heat the orange juice and Cointreau in a small pan. Meanwhile, soak the gelatine leaves in cold water.

Once the juice mix is almost up to the boil, take off the heat and add the drained gelatine leaves, stir, and then transfer to a 12 x 15 plastic container. Allow to set in fridge for at least 10 hours.

Preheat the oven to 180°mark 4. Line a 24 x 18cm baking tray with baking parchment.

To make the sponge, whisk the eggs and sugar in a medium bowl, using an electric hand whisk, until thick and pale. Carefully fold in the zest, melted butter and flour, to keep the air in – helps the sponge to rise.

Pour the mixture into the prepared tray and bake for about 20 minutes or until the sponge has risen. Remove from the oven, but leave the oven on. Leave in the tray to cool for 10 minutes and then transfer to a wire rack to cool completely. 

Line a second tray with baking parchment.

For the ginger shortbread, cream the butter and sugar together in a medium bowl, until light and fluffy. Stir in the flour and ginger to form a smooth dough. Roll out on a floured work surface to thickness of 5mm and place on a lined tray. Bake for around 15 minutes. Remove from the oven and leave on the tray to cool for 10 minutes before transferring to a wire rack to cool completely.

Whilst all these bits and bobs are going in the oven, we can get on with a crème anglaise on the hob. 

For the crème anglaise (this is basically a cold, silky custard!), heat the milk, cream, and vanilla pod in a small pan over a medium heat. Once it is simmering, reduce to a low heat.

In a medium bowl whisk the egg yolks and sugar, before slowly adding them to the pan, stirring constantly until the mix begins to coat the back of the spoon. Once cooked, to avoid it cooking further and splitting, transfer the crème into a heatproof jug and place it in a bowl of iced water to cool. Once cooled to room temperature, pour it into shot glasses.

To serve, place a shot glass of crème anglaise onto each plate. Cut the sponge into rectangles and the jelly into ice cube sized blocks and arrange on the plate, the jelly stacked on top of the sponge. Crush the shortbread into large crumbs and scatter round the plate, then to finish, add fresh berries and pipe some crème fraîche!

Photographer @clarewinfield