Chocolate orange trifle recipe

7 ratings

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. See method

  • Serves 10
  • 40 mins to prepare and 5 mins to cook
  • 542 calories / serving

Ingredients

  • 1 jumbo chocolate and vanilla swiss roll
  • 100g (3 1/2oz) fine-cut orange marmalade
  • 4 tbsp orange liqueur
  • 4 oranges, peeled
  • 1 x 425g (14oz) tin black cherries in light syrup
  • 100g (3 1/2oz) rich plain chocolate
  • 500g (16oz) fresh custard
  • 400ml (14fl oz) double cream
  • 2 tbsp gold crunch sprinkles
  • 5g (1/4oz) white chocolate

Each serving contains

  • Energy

    2270kj
    542kcal
    27%
  • Fat

    31g 45%
  • Saturates

    17g 87%
  • Sugars

    48g 53%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 61.2g Protein 4.8g Fibre 2.7g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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