A festive trifle — boozy Grand Marnier oranges layered over crumbled Christmas pudding, creamy custard-mascarpone and whipped cream, finished with almonds and chocolate.
- 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:
ChristmasVideo
Preparation
- Peel the oranges with a sharp knife, removing all the pith, then slice as thinly as possible and arrange over a plate. Sprinkle with the demerara sugar and Grand Marnier and set aside.
- Crumble the Christmas pudding into large pieces over 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 over the oranges.
- Lightly whip the cream and spoon over the custard layer, then sprinkle with the flaked almonds and grated chocolate. You can make this a day ahead — chill until ready to serve.
