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Lord Mayor's trifle

Lord Mayor's trifle

Lord Mayor's trifle

  • Dessert
  • medium
  • 6
  • 1 hour 20 minutes, setting time for jelly

PT1H20M

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1
For the trifle, start with the chocolate jelly by breaking up the dark chocolate and place into a large mixing bowl
  • 100g of dark chocolate
2
In a saucepan, bring the milk and water to the boil. Squeeze the excess water from the gelatine and whisk it in along with the cocoa, then pour through a fine sieve over the dark chocolate
  • 100ml of milk
  • 100ml of water
  • 20g of cocoa powder
  • 6 gelatine leaves
3
Leave the mixture to sit for 2 minutes to allow the chocolate to melt, then whisk together well. Pour into a square/rectangle plastic container and place in the fridge to set
4
For the coconut sponge, toast the desiccated coconut. Preheat the oven to 150ºC/gas mark 2. Spread the desiccated coconut thinly and evenly across a baking tray. Bake the coconut for 20 minutes, stirring every 5 minutes to ensure coconut browns evenly. Set aside to cool
  • 100g of desiccated coconut
5
In a bowl, whisk the egg whites, slowing adding 40g of the sugar in a mixing bowl until soft peaks form. In another bowl, cream the remaining 105g of sugar and egg yolks and then fold into the meringue
  • 5 egg yolks
  • 145g of caster sugar
  • 5 egg whites
6
Gently fold the plain flour, corn flour and the toasted coconut into the batter. Spread the coconut batter onto a baking tray lined with greased parchment paper and bake at 200ºC/gas mark 6 for 4-5 minutes. Set aside to cool
  • 60g of cornflour
  • 40g of plain flour
  • 100g of desiccated coconut
7
To make the cream, whisk together the créme fraîche and double cream until stiff before placing in a piping bag and into the refrigerator
  • 150g of crème fraîche
  • 150g of double cream
8
To start the vanilla custard, heat the milk, double cream and vanilla pod in a pan and bring to the boil and remove from the heat
  • 150ml of milk
  • 150g of double cream
  • 1 vanilla pod
9
Meanwhile, whisk together the yolks and sugar untile pale. Slowly, pour the hot cream mixture onto the yolks, while whisking. Add this mixture back into pan, and cook out over a low heat until it reaches 80˚C or is thick enough to coat the back of a spoon
  • 3 egg yolks
  • 50g of caster sugar
10
Squeeze the excess water out of the gelatine before adding to the mixture and stir until dissolved. Once the gelatine has dissolved, strain the mixture, cover and chill to set. When the custard has set, beat and put into a piping bag
  • 2 gelatine leaves
11
To serve the trifle, cut the coconut sponge and chocolate jelly and and place at the base of your chosen trifle glass. Generously pipe over the custard and then finish by decorating with small dollops of the piped whipped cream

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Ingredients

Metric

Imperial

Chocolate jelly

Coconut sponge

Cream

  • 150g of crème fraîche
  • 150g of double cream

Vanilla Custard

  • 2 gelatine leaves, softened in cold water
  • 150ml of milk
  • 150g of double cream
  • 1 vanilla pod
  • 50g of caster sugar
  • 3 egg yolks

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