Lauraine Jacobs

Food Writer and Author of Delicious Books

Lauraine’s blog

12 July 2015


‘Jelly Tip’ Trifle As it is Jelly-Tip July I have paid homage to this special treat that I have been eating for more than 50 years. The delicious trifle is made in three stages and my dinner guests last night thought it tasted exactly like a Jelly Tip!! Here’s my recipe;

For the Jelly layer:

  • 1 pkt raspberry jelly crystals
  • 600mls boiling water
  • 250g raspberries, fresh or frozen
  • 8 savoyarde biscuits

For the chocolate custard;

  • 6 egg yolks
  • 4 tbsps sugar
  • 1 vanilla bean
  • 200mls cream
  • 400mls whole milk
  • 4 tbsps Valrhona cocoa

For the creamy layer and finishing:

  • 150 mls cream, whipped
  • 150 mls Greek yogurt
  • 3 tbsps Heilala vanilla syrup
  • Handful of freeze dried raspberries
  • 4 squares dark chocolate

Dissolve the jelly crystals in the boiling water. Allow this to cool a little, before putting the raspberries into a crystal bowl. Break the savoyarde biscuits into pieces about 5 cm long and lay these on top of the raspberries. Tip the jelly over all this, place the bowl in the fridge so the jelly sets while you make the custard.

To make the custard, beat the yolks and sugar together. Heat the cream and milk with the vanilla bean until it almost simmers. Tip the hot liquid onto the yolk mixture, stirring all the time to make the custard. Rinse out the milk pan, tip the custard back not the pan and over a gentle heat, stir with a wooden spoon until the mixture thickens and coast the back of the spoon. Take off the heat and stir the sifted cocoa in while the custard is still hot. Allow the chocolate custard to cool a little before carefully pouring over the raspberry jelly layer. Cover and refrigerate.

About an hour before serving, whip the cream and add the yogurt. Carefully fold the vanilla syrup through and spoon the creamy mixture on top of the chocolate custard. Decorate by grating some chocolate over the top and chucking a few freeze dried crunchy raspberries over.

Serves 8-10

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