Chocolate orange trifles recipe
Chocolate Swiss roll drizzled with orange liqueur, topped with clementine segments, orange jelly, vanilla custard and fresh cream – this delightful Christmas dessert is a delicious way to finish your Christmas dinner. It takes just 20 minutes to make and can be prepared a day in advance and finished off with cream and chocolate shavings before serving.
See method- Serves 6
- 20 mins to prepare, plus chilling
- 331 calories / serving
Ingredients
- 200g (7oz) chocolate Swiss roll, cut into 1cm (1/2 in) chunks
- 2 tbsp orange liqueur
- 3 clementines, segmented
- 135g pack orange jelly, separated into cubes
- 50ml (2fl oz) clementine juice
- 1 x 500g pot fresh custard
- 50ml (2fl oz) whipping cream
- 1 orange, zested
- dark chocolate shavings, to decorate
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Shop ingredientsEach serving contains
- Energy
- 1395kJ 331.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 43g
of the Reference intake
Carbohydrate 53.6gProtein 5.6gFibre 1.8g
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Method
- Put the Swiss roll chunks in a bowl and drizzle over the orange liqueur. Divide the cake between 6 x 200ml tumblers or dessert glasses. Top each with a layer of the fruit. Set aside until needed.
- Put the jelly in a measuring jug and pour over 185ml (6 1/2fl oz) just-boiled water; stir until dissolved. Add 50ml water and the clementine juice.
- Pour the liquid jelly mixture over the fruit and cake, to come two-thirds of the way up the glasses. Chill for 3-4 hours, until set. Spoon the custard over the set jellies. Chill for at least 1 hour, or until just before serving.
- Combine the cream and orange zest in a bowl and whip to medium - soft peaks. Top each trifle with a spoonful of the cream, then decorate with the chocolate shavings.
- See more Christmas dessert recipes
