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- 1
orange
- 500 g
tub fresh chilled custard
- 250 g
medium-shred Seville orange marmalade
- 50 ml
Aperol
- 200 g
madeira cake, thickly sliced
- 50 ml
Prosecco
- 298 g
tin mandarin segments, drained, reserve 10 for decoration
For the topping
- 500 ml
double cream
- 25 g
icing sugar
- 3 Tbsp.
Aperol
For the drizzle
- 50 g
orange marmalade
- 1/2 Tbsp.
Aperol
- Step 1Finely grate the zest of 1/2 the orange put into a pan. Stir in the custard and heat gently until custard is steaming and zest has softened. Cool completely.
- Step 2Put marmalade and Aperol into a separate pan and heat gently, whisking frequently, until smooth. Cool completely.
- Step 3Line the bottom of a 2 litre (31/2 pint) glass bowl or trifle dish with the madeira slices. Drizzle over the prosecco. Spoon over the marmalade mixture in an even layer then top with the mandarin segments. Whisk the cooled custard to remove any lumps, then carefully pour over the mandarin layer and spread to level.
- Step 4For the topping, whisk the cream, icing sugar and Aperol in a large bowl until the mixture just begins to hold its shape. Spoon on top of the custard and chill for 30min, or until ready to serve.
- Step 5For the drizzle, gently heat marmalade and Aperol in a small pan with 1tbsp water, whisking until combined. Cool completely to make a pourable drizzle. Pour over the trifle to serve and decorate with reserved mandarin segments.
Get ahead
Prepare to end of step 4 up to a day ahead. Cover and chill. Complete recipe to serve.
Per serving:
- Calories: 501
- Protein: 4g
- Fat: 33g
- Sat fat: 21g
- Carbs: 44g
- Sugars: 38g
- Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
