Table of Contents
Regular readers of our recipe selection (and if you’re not a regular reader, why not!) will know I often feature my tried and tested adaptations of great recipes from great chefs. Giorgio Locatelli, Jamie Oliver and Rick Stein have all had the Mayfair Foodie treatment, and trust me, most recipes are a twist on another recipe or idea. So dear reader recipe is different – it’s not mine, it’s direct from the extremely talented Tom Cenci, head chef at Nessa Soho, the excellent modern British restaurant (read my review of Nessa here). Yes, after much begging from me (the things I do for a good recipe), I’m delighted to present Jammy Dodger Trifle recipe from Nessa. I comfortably predict it will soon be a favourite in your household.
Some background on how I came about this recipe. I was sent a press release about Nessa’s Christmas menu featuring mouthwatering delights such as Smoked Salmon Tartare with cucumber, orange and cranberry; Brioche Toast with sage stuffing and chestnut sauce; Cheese and Onion Croquettes with grape mustard mayo; and Roast Turkey complete with all the trimmings such as chilli roasted sprouts, honey glazed carrots and beef dripping roasties. On the menu for the pud was the Jammy Dodger Trifle – I was hooked. Who doesn’t like a trifle, especially with Jammy Dodgers? It’s not only perfect for Christmas, but also for any celebration, or just because you can.
Anyhow, after a conversation with the lovely people from Nessa, we are delighted to have the recipe on our website.
IIf you’re reading this before Christmas 2024 (I realise that most of you won’t be), you can try the famous pudding at Nessa starting from November 17th. For those who aren’t able to do that, you’ll just have to make the trifle instead. Trust me, you’ll be a kitchen hero forever, so feel free to take all the credit for it— I definitely would! Sorry, Tom, if you’re reading this.
1 What Are Jammy Dodgers?
For those unfamiliar with this British classic, Jammy Dodgers are iconic shortbread biscuits sandwiched together with raspberry jam. They’re instantly recognisable by their distinctive heart-shaped cutout on the top biscuit, which reveals the jammy centre beneath. Created by Burton’s Biscuit Company in 1960, they’ve been a tea-time favourite in the UK for generations.
If you’re based outside the UK, don’t worry – there are similar biscuits available worldwide. In the United States and Canada, Linzer cookies are your closest equivalent, featuring the same jam-filled sandwich style with a decorative cutout. Austrian and German bakeries also produce Linzer biscuits (Linzerkekse), which work beautifully in this recipe. Australian readers can find jam sandwich biscuits in most supermarkets, whilst in Italy or France you might recognise them as similar to Italian canestrelli or French sablés fourrés. The key is finding any quality shortbread-style biscuit with a jam filling – the buttery, crumbly texture contrasts perfectly with the creamy layers of this indulgent trifle.
Special thanks to Tom Cenci and Nessa Soho, finally Asa Brengdahl
Nessa, 86 Brewer Street, London W1F 9UB
2 Recipe: Ingredients & Method
Jammy Dodger Trifle Recipe from Nessa Soho
Ingredients
- 1 block of raspberry jelly
- Boiling water (as per packet instructions)
- For the custard
- 450ml Milk
- 100ml double cream
- 2 egg yolks
- 1 whole egg
- 50g cornstarch
- 5g vanilla paste
- For the biscuit layer
- Jammy Doger biscuits , enough for layering
- For the Chantilly Cream
- 500ml Double Cream
- 50g Icing sugar
- 5g Vanilla Paste
- For the Garnish
- Raspberry Powder
- 3/4 Jammy dodger halves
Instructions
Method
Make the Jelly (Day Before)
- Add boiling water to the jelly as per packet instructions.
- Whisk until fully dissolved.
- Pour into serving glasses or a trifle bowl.
- Leave to set completely in the fridge.
Make the Custard (Day Before)
- Heat the milk, cream, sugar and vanilla in a saucepan until warm.
- In a separate bowl, whisk together the egg yolks, whole egg and cornflour.
- Slowly add the warm milk mixture to the egg mixture, whisking continuously to temper the eggs.
- Return everything to the saucepan and cook on low heat, whisking constantly, until the custard thickens.
- Remove from heat and allow to cool.
- Spoon a thick layer of custard over the set jelly and refrigerate to set the custard.
Prepare the Chantilly Cream (On the Day)
- Whisk the cream, icing sugar and vanilla together until soft peaks form.
- Keep chilled until ready to assemble.
Assemble the Trifle (Just Before Serving)
- Break the biscuits into halves and arrange them decoratively around the edge and across the custard layer, ensuring an even spread across the dish.
- Using a piping bag, pipe a thick layer of Chantilly cream covering the biscuits completely. If you don’t have a piping bag, carefully spoon over and smooth the surface, taking care not to disturb the biscuits.
- Dust with raspberry powder for colour and tartness (for contrast, you can cover just half of the dish).
- Get creative and decorate with leftover Jammy Dodger halves.
Chef’s Notes
- We recommend preparing the jelly and custard layers the day ahead.
- Assemble from the biscuits upwards just before serving to keep the biscuits crunchy.
- For a showpiece trifle, layer in a large glass bowl so all layers are visible.
- Can be portioned into individual glasses for elegant serving.
What litre trifle bowl does this use please?
To be honest I’m not sure but the recipe makes about 6-10 portions depending on portion size.