A fresh twist on a favourite Christmas dessert, combining chocolate and orange in a rich and delicious trifle. Popular with kids and adults alike, and a great addition to a Christmas feast.
- Slice the swiss roll into thin slices and spread each lightly with marmalade. Arrange the sponge slices, marmalade side inwards, around the base and sides of a large bowl.
- Carefully drizzle the sponge with 2 tablespoons of the orange liqueur and leave for 10 minutes to soak, tilting the bowl so that it spreads evenly.
- Meanwhile cut the oranges into segments. Scatter two-thirds over the sponge and set the remainder aside. Drain the cherries, reserving 75ml of the juice. Pour this evenly over the swiss roll slices. De-stone the cherries and scatter over the orange segments.
- Reserve 1 square of the plain chocolate for decoration and melt the remaining chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Stir through the custard to make a thick chocolate mixture. Pour over the fruit and sponge.
- Whip the cream and the remaining orange liqueur with an electric hand whisk until soft peaks form, then spoon over the custard. Use a large metal spoon to create cream peaks.
- Scatter the reserved orange segments over the cream with the gold crunch sprinkles. Using a potato peeler, peel curls of white and reserved chocolate over the top of the trifle. Chill in the fridge for at least 1 hour before serving.
See more Christmas dessert recipes