Recipe byThe ZestyPlate Kitchen
A festive trifle: boozy Grand Marnier oranges over crumbled Christmas pudding, custard-mascarpone and whipped cream, finished with almonds and chocolate.
This trifle is a lighter, fresher way to round off Christmas: boozy oranges, crumbled Christmas pudding, a custard and mascarpone layer, and softly whipped cream on top. It is made for getting ahead, and it quietly puts that last bit of pudding to very good use.
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Prep 25 min
Total 25 min
Easy
Scale:
- 3 Orange
- 1 tbs Demerara Sugar
- 2 tbs Grand Marnier
- 300g Christmas Pudding
- 500g Custard
- 250g Mascarpone
- 284ml Double Cream
- Handful Flaked Almonds
- Grated Dark Chocolate
Tags:
Christmas
Preparation
- Peel the oranges with a sharp knife, taking off all the white pith, then slice them as thinly as you can and lay them out on a plate. Sprinkle over the demerara sugar and Grand Marnier and set aside.
- Crumble the Christmas pudding into large pieces across the bottom of a trifle bowl. Lift the oranges on top in a layer and pour over any juices.
- Beat the mascarpone until smooth, stir in the custard, and spoon it over the oranges.
- Lightly whip the cream and spoon it over the custard layer, then scatter with the flaked almonds and grated chocolate. This can be made a day ahead; chill until you are ready to serve.
Tips from the ZestyPlate Kitchen
- Slice the oranges thinly and let them sit in the liqueur so they turn juicy and fragrant.
- Slacken the mascarpone with the custard for a silky layer that spoons easily over the fruit.
- Whip the cream only to soft peaks so it stays light against the custard.
- Assemble it a day ahead so the layers settle and the flavours come together.
Frequently Asked Questions
It is best made a day ahead. Just hold back the almonds and chocolate until close to serving so they stay crisp.
Swap the Grand Marnier for orange juice for a version the whole family can have.
Crumbled fruit cake, panettone or shop-bought pudding all work just as well.
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