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Mandarin and pomegranate trifle

During the festive season this orange trifle can be a very gratifying dessert because it's so pleasing both to the eyes and to the heart! There is no need to bake and preparing the trifle can be done well in advance so you can enjoy your guests and the party. It's also suitable for anniversaries, St Valentine's day and other celebrations.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Resting Time 4 hours
Total Time 5 hours
Servings: 8 people
Cuisine: British, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • Approx. 50g of ladyfingers or Savoiardi
  • 50 g ginger biscuits
  • 1-2 Tbsp raspberry jam
  • 50 ml Sherry
  • 4 mandarins
  • 300 ml vanilla custard good quality
  • 300 ml double cream or whipping cream
  • 1-2 tsp Orange liqueur e.g. Cointreau
  • Decoration: pomegranate seeds and toasted almond flakes

Method
 

  1. Line a deep, preferably glass, bowl tightly with ladyfingers, filling the gaps too. Pour over the Sherry.
  2. Coarsely crush the ginger biscuits with a rolling pin, sprinkle over the ladyfingers. Spoon over the jam. Ideally let it rest for 1-2 hours in the refrigerator.
  3. Grate the zest of the mandarins, set aside. Remove the white membrane, then cut the flesh into small wedges.
  4. Layer the mandarin slices on top of the jam then spoon over the custard.
  5. Whip the cream with the liqueur and zest until light and creamy. Spoon this on top of the custard.
  6. Rest for at least 2-4 hours in the refrigerator - overnight would be even better!
  7. Sprinkle with pomegranate seeds and some toasted almond flakes before serving.