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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
