Pimms and Lemonade Trifle

A community recipe by Andy C

Not tested or verified by Nigella.com

Introduction

Wanted to make a summery trifle so came up with this idea. By using strawberry jam and then cucumber to decorate...you get the full Pimms experience!

Ingredients

Serves: 8-10

Metric Cups

1 large swiss roll (home made or good quality shop bought - if making a home made swiss roll then use good quality strawberry jam or better, home made strawberry jam)
pimms (3 single portions of ready made Pimms and Lemonade - or 500ml made at home Pimms and lemonade)
5 leaves gelatine
1 punnet strawberries (a large punnet, not El Santa!)
strawberry vodka (a good glug - or plain vodka)
1 splash of balsamic vinegar
1 tablespoon caster sugar
6 mint leaves (fresh)
600 millilitres custard (good quality, or better, home made custard)
600 millilitres double cream
180 grams icing sugar
cucumber (slices)
sprinkles

1 large swiss roll (home made or good quality shop bought - if making a home made swiss roll then use good quality strawberry jam or better, home made strawberry jam)
pimms (3 single portions of ready made Pimms and Lemonade - or 500ml made at home Pimms and lemonade)
5 leaves gelatine
1 punnet strawberries (a large punnet, not El Santa!)
strawberry vodka (a good glug - or plain vodka)
1 splash of balsamic vinegar
1 tablespoon superfine sugar
6 mint leaves (fresh)
21 fluid ounces custard (good quality, or better, home made custard)
21 fluid ounces heavy cream
6⅓ ounces confectioners' sugar
cucumber (slices)
sprinkles

Method

Pimms and Lemonade Trifle is a community recipe submitted by Andy C and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

If making your own, then first make your swiss-roll/. There are plenty of recipes for this whisking-method cake, use the strawberry jam to fill it...liberally. Allow to cool.

If making your own, make the custard using a 5 egg yolk mixture (to make about 600ml custard). Allow to cool. Reserve about 6 nice strawberries for decoration later.

SQuater the remaining strawberries and place in a bowl with the vodka, caster sugar and balsamic vinegar. Allow to stand for at least 1 hour, or overnight.

Soak the gelatin in the Pimms and lemonade for about 10 mins then gently heat until all the gelatin has melted and the gas from the lemonade has subsided. Do not allow it to boil.

Slice the swiss-roll into about 2cm slices and arrange a layer in the base of a trifle bowl (something clear and transparent is best as the swiss-roll swirls make for an attractive appearance).

Drain the quartered strawberries, reserving the liquor. Scatter hals the strawberries over the swiss-roll slices, then cover with any remaining swiss roll slices and the rest of the strawberries. Pour over the reserved liquor from the strawberries so that it soaks into the sponge.

Very finely slice the mint leaves and scatter these over the swiss-roll and strawberry layers.

Pour over the slightly cooled Pimms jelly mix. Refrigerate and allow to set, at least 4-6 hours. Once set, pour over the cold custard and return to the fridge.

Whisk the double cream and the incing sugar until trails begin to form. Add 1 handful of crushed ice and then continue to whisk gently until the ice has melted and the cream just forms peaks without flopping back, for the perfect Chantilly Cream! Add the Chantilly Cream over the custard layer and dab it so that soft peaks form.

Decorate with the sprinkles, sliced cucumber and reserved strawberries. A summery delight!!!