We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake Carbohydrate 32.8g Protein 5.2g Fibre 0.8g
Tip: You can make the trifle up to two days in advance. Just pick up from step 5 when ready to serve.
See more Dessert recipes
Before you comment please read our community guidelines.