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Orange trifle
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Prep Time:
165 minutes
Cook Time:
40 minutes
Total Time:
205 minutes
Indulge in a citrusy orange trifle with creamy layers, fresh orange slices, syrup, candied zest, and crunchy almond brittle.
Ingredients:
  • 200ml orange juice
  • 200.00ml Bristol cream sherry or sweet sherry
  • 150g caster sugar
  • 6 oranges
  • 200g store-bought sponge cake
  • 200ml thickened cream, whipped to soft peaks
  • 2 titanium-strength gelatine leaves
  • 250ml orange juice
  • 55g caster sugar
  • 500ml thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 8 egg yolks
  • 125g caster sugar
  • 100g almond
  • 110g caster sugar
Instructions:
  • In a saucepan over low heat, mix orange juice, sherry, and 50g sugar until the sugar is dissolved. Let it cool.
  • Prepare a baking tray by lining it with parchment paper, then evenly scatter the almonds in the center. In a saucepan over low heat, blend the sugar with 1/4 cup (60ml) of cold water until the sugar dissolves. Increase the heat to medium and let it cook for 6-8 minutes, swirling the pan occasionally until a rich golden caramel is achieved. Take the pan off the heat and promptly pour the caramel over the almonds. Allow it to cool thoroughly, then break it into pieces to serve.
  • To make the custard, gently heat cream, vanilla pod, and seeds in a saucepan. Combine egg yolks and sugar until smooth. Once the cream mixture bubbles, slowly pour it into the egg mixture while whisking. Return to low heat, stirring for 4-5 minutes until thickened. Stir in sherry off the heat and let it cool. Once cooled, cover with plastic wrap and chill until ready to serve.
  • Soak gelatin in cold water for 5 minutes until softened. Warm juice and sugar in a small pan over medium heat. Squeeze gelatin to remove excess water, then stir into orange juice until melted. Set aside.
  • Peel and separate 4 juicy oranges. Set aside. Cut sponge into 2cm pieces and distribute evenly among four 1-cup (250ml) serving glasses. Drizzle with syrup, add orange segments, then top with jelly. Cover the glasses with plastic wrap and refrigerate for 1 hour until the jelly is firm. Once set, pour custard over the top, cover, and chill for another hour.
  • Peel the zest from the 2 remaining oranges and set aside. Remove any white pith from the oranges, then cut into segments and set aside. In a pan over medium heat, mix 100g sugar and 1 1/2 cups (375ml) water until the sugar dissolves. Add the zest and cook for 10 minutes until tender. Remove the zest with a slotted spoon and set aside. Cook the syrup for another 10 minutes until it is reduced by half. Pour the syrup over the orange segments.
  • Spoon creamy dollops onto each trifle, then top with orange slices, syrup, candied zest, and almond brittle for a stunning finish.

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