CLEMENTINE & GINGER TRIFLE

Name: CLEMENTINE & GINGER TRIFLE
Prep time: 30 min
Total time: 30 min
Cuisine: European, British
Ingredients: 2 x 250g Waitrose Ginger Loaf Cakes; 80ml Marsala wine; 8 clementines, zest of 2, all peeled and sliced into 1cm rounds; 2 balls stem ginger, finely chopped, plus 2 tbsp syrup; 2 heaped tbsp coarse cut marmalade; ½ nutmeg, finely grated; 500g fresh vanilla custard; 600ml double cream; 2 tbsp icing sugar, sifted; 30g toasted flaked almonds; Cooks' Ingredients Golden Sprinkles, to decorate

3 steps

Prep:30min

This seasonal showstopper is deceptively low on effort, making savvy use of ready-made products plus a few clever hacks. Just sit back and let the compliments keep coming.

Updated at: Wed, 16 Aug 2023 19:17:18 GMT

Nutrition balance score

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Ingredients

12 servings

2 x 250gGinger Loaf Cakes

80mlMarsala wine

8clementines

zest of 2, all peeled and sliced into 1cm rounds

2 ballsstem ginger

finely chopped, plus 2 tbsp syrup

2 heaped tbspcoarse cut marmalade

0.5nutmeg

finely grated

500gfresh vanilla custard

600mldouble cream

2 Tbspicing sugar

sifted

30gtoasted flaked almonds

Golden Sprinkles

to decorate

Instructions

Step 1

Cut the loaves into 1.5cm slices and use to line the bottom of a deep glass trifle bowl (about 20cm diameter). Drizzle over the marsala. Add a layer of the sliced clementines, with some placed vertically all the way around the edge of the dish.

Step 2

Scatter over the stem ginger and drizzle over the syrup. Spoon the marmalade on top. Fold the nutmeg through the custard, then pour on top of the marmalade.

Step 3

In a large mixing bowl, whisk the cream to soft peaks, then fold in the icing sugar. Spoon the double cream over the custard, finishing the top nicely into peaks using the back of a spoon. Sprinkle over the toasted almonds, golden sprinkles and clementine zest. Chill for up to four hours until ready to serve.