November 22, 2023
Passionfruit and Clementine Trifle
Ingredients
- 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
Instructions
- 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.