Trifle is one of my favourite desserts and whilst I love the traditional recipe, I do enjoy playing around with it from time to time. I've experimented with alternatives for each layer of the pudding and conclude that it's a pretty versatile dish. Let's face it, it's hard to beat a fruit/sponge/custard/cream combo!
Whilst this is a zingier version, it maintains its retro feel with the jelly and plenty of hundreds and thousands.
1 box of trifle sponges
2 tbsp lemon curd
1 large measure of Cointreau
1 pack of lemon jelly
1 can of mandarins in juice or several peeled, fresh mandarins if you prefer
1 carton of custard
250ml whipping cream
Rind of an orange or mandarin
Slice the sponges across-ways through the middle, spread with lemon curd and sandwich together. Cut each sandwich in half and arrange in the base of a trifle bowl. Soak the sponge sandwiches with the Cointreau.
Make the lemon jelly according to packet instructions, pour over the trifle sponge sandwiches then place in the fridge for several hours to set.
Once set, arrange the mandarin oranges in a layer right up to the edges of the bowl then top with the custard. Finally, whip the cream and stir in the rind before topping the custard.
For the full retro look add some hundreds and thousands or silver balls for decoration.
St Clements Trifle.