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- 1
orange
- 500 g
tub fresh chilled custard
- 250 g
medium-shred Seville orange marmalade
- 50 ml
Aperol
- 200 g
madeira cake, thickly sliced
- 50 ml
Prosecco
- 298 g
tin mandarin segments, drained, reserve 10 for decoration
For the topping
- 500 ml
double cream
- 25 g
icing sugar
- 3 Tbsp.
Aperol
For the drizzle
- 50 g
orange marmalade
- 1/2 Tbsp.
Aperol
- Step 1Finely grate the zest of 1/2 the orange put into a pan. Stir in the custard and heat gently until custard is steaming and zest has softened. Cool completely.
- Step 2Put marmalade and Aperol into a separate pan and heat gently, whisking frequently, until smooth. Cool completely.
- Step 3Line the bottom of a 2 litre (31/2 pint) glass bowl or trifle dish with the madeira slices. Drizzle over the prosecco. Spoon over the marmalade mixture in an even layer then top with the mandarin segments. Whisk the cooled custard to remove any lumps, then carefully pour over the mandarin layer and spread to level.
- Step 4For the topping, whisk the cream, icing sugar and Aperol in a large bowl until the mixture just begins to hold its shape. Spoon on top of the custard and chill for 30min, or until ready to serve.
- Step 5For the drizzle, gently heat marmalade and Aperol in a small pan with 1tbsp water, whisking until combined. Cool completely to make a pourable drizzle. Pour over the trifle to serve and decorate with reserved mandarin segments.
Get ahead
Prepare to end of step 4 up to a day ahead. Cover and chill. Complete recipe to serve.
Per serving:
- Calories: 501
- Protein: 4g
- Fat: 33g
- Sat fat: 21g
- Carbs: 44g
- Sugars: 38g
- Fibre: 1g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
