Phil Vickery's Retro Trifle and Champagne Jelly | This Morning

sherry

🥗Healthier: non-alcoholic wine

💰Cheaper: fruit juice

Non-alcoholic wine provides a similar flavor without the alcohol.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lighter, while pound cake is often more affordable.

custard

🥗Healthier: vanilla pudding

💰Cheaper: cream cheese mixture

Vanilla pudding is lower in calories, and a cream cheese mixture is budget-friendly.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free, while store-bought options save time.

Pour 600 ml of pink champagne into a saucepan.

Add pomegranate juice and sugar to the saucepan, adjusting sweetness as needed.

Bring the mixture to a boil, then reduce heat.

Soak 8 grams of leaf gelatine in cold water until soft.

Add the softened gelatine to the saucepan and stir until dissolved.

Pour the mixture into glasses and refrigerate until set.

Prepare the trifle by cutting trifle sponges into three-quarter inch squares.

Spread seedless raspberry jam over the sponge pieces.

Layer the jammed sponge pieces in a trifle dish.

Add canned mandarins on top of the sponge layer.

Mix 2 sachets of instant custard with 1.5 pints of boiling water, whisking until thickened.

Add 350 grams of white chocolate to the hot custard and stir until melted and smooth.

Pour the custard over the sponge and mandarin layers in the trifle dish.

Refrigerate the trifle overnight to set.

The next day, whip soft cream with icing sugar until soft peaks form.

Spread the whipped cream over the set trifle.

Decorate with maraschino cherries and candied Angelica on top.

Finish with shavings of dark chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens