Passionfruit and Clementine Trifle
Passionfruit and Clementine Trifle

Passionfruit and Clementine Trifle

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Prep Time: 20 minutes
Chill Time: 4 hours


  • 500 g panettone
  • 6/8 tbsp Cointreau or orange juice
  • 2 tins mandarins drained
  • 2 blocks chivers orange jelly
  • 4 clementines cut into rounds
  • 350 mls boiling water
  • 4/6 passionfruit

Cream/custard layer

  • 250 ml fresh cream
  • 1 vanilla pod
  • 450 mls ready-made custard


  • Boil the kettle, and cut the jelly into cubes. Dissolve in water and cool.
  • Open, drain and pat dry the tinned mandarins.
  • Cut the passion fruit in half, scoop out the flesh and combine with tinned mandarins.
  • Slice the mandarins into circles.
  • Trim the top, bottom and edges of the panettone. Cut into cubes and pop in a dish. Evenly pour over the Cointreau and allow it to sit.
  • Cut open the vanilla pod, and scrape out the seeds. Combine with the custard and cream and whisk. Cover and chill until needed.
  • To assemble:
  • Lay panettone at the bottom of each trifle glass, and cover with mandarins and passionfruit mix.
  • Arrange rounds of mandarins facing outwards.
  • Pour the cooled jelly over the base of the cake and fruit. Cover and refrigerate for at least 4 hours or until the jelly has set.
  • Once set, top with custard and cream.
  • Garnish with orange zest.

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