Yields12 Servings
 100 g dark chocolate, chopped
 500 ml ready-made custard
 400 ml double cream
 Finely grated zest of 1 orange
 2 tbsp icing sugar
 1 chocolate Swiss roll cut into 2cm slices
 600 g tinned mandarin segments in fruit juice
 50 g marmalade
 1 chocolate orange broken into segments

Melt the chocolate in a bowl in the microwave in 30 second blasts; leave to cool for 5 minutes then stir through the custard


Put the cream in another bowl with the orange zest and icing sugar; whip until it peaks; drain the mandarins and reserve the juice


Start building the trifle in a large dish or glass bowl; lay the swiss roll slices across the base and up the sides of the dish; drizzle over half the juice from the mandarins to soak into the sponge; spread the marmalade over the sponge and scatter over half the drained segments; spoon over all of the chocolate custard


Layer the rest of the mandarins on top, reserving six or so segments for decorations; then layer on half of the chocolate orange segments; spoon over the whipped cream and decorate with the reserved mandarin segments and all but one of the remaining chocolate orange segments; use the remaining chocolate segment to grate over the top of the trifle; chill for at least 4 hours; this trifle will keep up to 3 days in the fridge

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