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Chocolate orange trifles recipe

Chocolate orange trifles recipe

47 ratings

Chocolate Swiss roll drizzled with orange liqueur, topped with clementine segments, orange jelly, vanilla custard and fresh cream – this delightful Christmas dessert is a delicious way to finish your Christmas dinner. It takes just 20 minutes to make and can be prepared a day in advance and finished off with cream and chocolate shavings before serving. See method

  • Serves 6
  • 20 mins to prepare, plus chilling
  • 331 calories / serving


  • 200g (7oz) chocolate Swiss roll, cut into 1cm (1/2 in) chunks
  • 2 tbsp orange liqueur
  • 3 clementines, segmented
  • 135g pack orange jelly, separated into cubes
  • 50ml (2fl oz) clementine juice
  • 1 x 500g pot fresh custard
  • 50ml (2fl oz) whipping cream
  • 1 orange, zested
  • dark chocolate shavings, to decorate

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    5g 26%
  • Sugars

    43g 48%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 53.6g Protein 5.6g Fibre 1.8g


  1. Put the Swiss roll chunks in a bowl and drizzle over the orange liqueur. Divide the cake between 6 x 200ml tumblers or dessert glasses. Top each with a layer of the fruit. Set aside until needed.
  2. Put the jelly in a measuring jug and pour over 185ml (6 1/2fl oz) just-boiled water; stir until dissolved. Add 50ml water and the clementine juice.
  3. Pour the liquid jelly mixture over the fruit and cake, to come two-thirds of the way up the glasses. Chill for 3-4 hours, until set. Spoon the custard over the set jellies. Chill for at least 1 hour, or until just before serving.
  4. Combine the cream and orange zest in a bowl and whip to medium - soft peaks. Top each trifle with a spoonful of the cream, then decorate with the chocolate shavings.

See more Christmas dessert recipes 

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