Aperol spritz trifle recipe
Feast your eyes on this spectacular boozy pud, layered with Aperol-soaked sponge, silky custard, seasonal clementines, prosecco jelly and pillowy cream. You can also make it alcohol-free - simply swap out the Aperol for fresh clementine juice and the prosecco for sparkling white grape juice. See method
- 8 trifle sponges
- 120ml Aperol
- 750g Tesco Finest Cornish custard
- 40g caster sugar
- 500ml prosecco
- 6 gelatine leaves
- 8 clementines, peeled and sliced into 4 or 5 rounds
- 300ml double cream alternative
- 100g red berries, such as redcurrants or raspberries, to garnish (optional)
Each serving contains
of the reference intake
- Slice 5 sponges into 4 fingers each and arrange around the sides of a 3ltr bowl or trifle dish. Put the 3 remaining sponges in the centre of the bowl. Drizzle over the Aperol, allowing some to drip down the inside edge of the bowl. Gently tilt the bowl to let the sponge soak up all the liquid.
- Spoon the custard over the soaked sponges and put the bowl in the fridge.
- To make the jelly, pour 200ml water into a pan with the sugar, bring to the boil and simmer for 5 mins. Meanwhile, pour the prosecco into a bowl, add the gelatine and soak for 5 mins until soft. Squeeze the excess prosecco from the gelatine then stir the leaves into the sugar syrup until dissolved.
- Leave the syrup to cool for 5 mins before stirring through the remaining prosecco, then cool for a further 10 mins. Take the trifle from the fridge and arrange the clementine slices over the custard, reserving a few to garnish. Pour over the jelly then return to the fridge to set for 4 hrs, or overnight.
- Whip the cream until soft peaks form. Spoon it over the jelly, creating small peaks with the back of a spoon. Garnish with the clementine slices and red berries, if using.
Tip: You can make the trifle up to two days in advance. Just pick up from step 5 when ready to serve.
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