Cranberry, orange and rose water trifle - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 50 g Unrefined light muscovado sugar
- 25 g Unrefined golden icing sugar
- 500 g Cranberries
- 1 Orange zest large, finely grated zest
- 1 Orange juice from 1 orange
- 1 tsp Rose water
- 150 ml Cointreau or orange juice
- 100 g Pistachio nuts lightly toasted and roughly chopped
- 170 g Trifle sponges
- 1 kg Custard you may need a little less, depending on the size of the trifle dish
- 600 ml Double cream
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1
Place the cranberries, light muscovado sugar and orange (reserving a quarter of the zest for decoration) into a large pan with 1-2 tablespoons of water and gently heat for 5 minutes until the berries are softened and the sugar dissolved, then remove from the heat and set aside.
For this step you'll need:
- 500g Cranberries
- 50g Unrefined light muscovado sugar
- 1 Orange juice from 1 orange
- ¾ Orange zest large, finely grated zest
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2
Line the base of a large trifle dish or bowl with the sponges, cutting them in half if needed.
For this step you'll need:
- 170g Trifle sponges
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3
In a jug, mix together the Cointreau (or juice) and rose water, then evenly pour this over the sponge to soak fully. Spoon the cooled cranberry mixture on top, followed by a sprinkling of 75g of the nuts, then add the custard for the next layer.
For this step you'll need:
- 150ml Cointreau or orange juice
- 1tsp Rose water
- 75g Pistachio nuts lightly toasted and roughly chopped
- 1kg Custard you may need a little less, depending on the size of the trifle dish
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4
Lightly whisk together the cream and golden icing sugar until soft peaks form and spread this on top of the custard. Cover and chill in the fridge for at least 30 minutes, or preferably overnight.
For this step you'll need:
- 600ml Double cream
- 25g Unrefined golden icing sugar
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5
When you are ready to serve, decorate the surface of the trifle with the remaining nuts and orange zest. You can also add some edible silver or gold dragée balls for that special Christmas touch.
For this step you'll need:
- 25g Pistachio nuts lightly toasted and roughly chopped
- ¼ Orange zest large, finely grated zest