A trifle is always a crowd-pleaser at any celebration, but this delicious Blood Orange & Biscotti Trifle will have them coming back for seconds, thirds and probably fourths…
recipe by Amanda Luck | serves 8
4 blood oranges
500g premium store-bought vanilla custard
60g caster sugar
juice of 1 lemon
2 tbsp Cointreau or Grand Marnier
100g good-quality orange marmalade
150g packet almond biscotti (or similar Italian biscuit)
300ml thickened cream
50g icing sugar
30g toasted almonds or pistachios
Have a 20cm trifle bowl ready. Finely grate the zest of one orange, and fold it through the custard. Set aside.
Cut the skin from the oranges using a serrated knife, discarding any pith. Slice the flesh into 1cm thick slices.
Place the caster sugar in a small saucepan with the lemon juice, liquors and marmalade. Stir over a medium heat until boiling, then reduce the heat and cook to a syrup; about 5 minutes. Add the orange slices and cook a further 2 minutes, or until the oranges are just soft. Set aside to cool.
To assemble; arrange half the orange slices in the base of the trifle dish. Top with one third of the biscotti, half the custard, then top with the remaining orange slices and another one third of the biscotti. Drizzle with some of the orange syrup, and top with remaining custard.
Using electric beaters, whisk the cream and icing sugar in a large bowl to form soft peaks (take care not to over whisk, as it can separate). Smooth the cream over the trifle.
Cover with cling film and chill overnight. During this time the cream will firm up, and the syrup and juices will infuse into the biscotti. Just before serving, crush the remaining biscotti and nuts, and sprinkle them over the trifle. Drizzle with some reserved orange syrup if desired.
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