Caramelised clementine and almond trifle
- December 2014
- Serves 10-12
- Hands-on time 30 min, oven time 15-18 min, plus chilling
Make this ultimate trifle recipe with soft sponge, caramelised clementines, thick custard, cream and an amaretto crunch. We think it would be the crowning glory on your Christmas or festive dinner table.
- 45.2g (25.2g saturated)
- 43.4g (35.5g sugars)
For 12 servings
Next time, try sliced pears or apples with brandy or calvados and toasted hazelnuts.
Make the sponge up to 3 days ahead and store in an airtight container, or wrap and freeze for up to 3 months, then thaw. Macerate the clementines in the caramel for up to 24 hours. Make the custard up to 24 hours in advance and chill. Assemble the trifle up to the end of step 5 a few hours in advance, press cling film on the surface and chill.
Whisk leftover egg whites with a pinch of sugar and freezer in a freezer bag for up to 3 months. Thaw and use for meringues or royal icing.
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