Edd Kimber's chocolate orange trifle

Name: Edd Kimber's chocolate orange trifle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 200 g sponge fingers; 100 ml Cointreau (or other orange liquor); 100 g fine cut marmalade; 2 large oranges (scrubbed), zested, peeled and sliced into 1cm rounds; 450 ml double cream; 1 tsp vanilla bean paste; 40 g caster sugar; 40 g flaked almonds

This simple trifle is miles away from the traditional sherry variety. Here a mixture of orange liqueur and bittersweet orange marmalade marries up with rich chocolate custard, vanilla whipped cream and a sprinkling of crunchy almond praline. Boozy, sophisticated and truly impressive, it’s also incredibly easy to whip together.

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Vegetarian

Serves8
CourseDessert
Prepare30 mins
Cook20 mins
Total time50 mins
Plus+ chilling

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Ingredients

200g sponge fingers
100ml Cointreau (or other orange liquor)
100g fine cut marmalade
2 large oranges (scrubbed), zested, peeled and sliced into 1cm rounds
450ml double cream
1 tsp vanilla bean paste
40g caster sugar
40g flaked almonds

Custard

500ml whole milk
200g light brown soft sugar
3 large eggs
25g cornflour
2 tbsp cocoa powder
100g dark chocolate, finely chopped

Method

To make the custard, put the milk and 100g light brown soft sugar in a large saucepan and bring up to a simmer. Meanwhile, in a large bowl, use a balloon whisk to whisk together the eggs, remaining 100g sugar, cornflour, cocoa powder and a large pinch of fine salt until smooth. Pour the hot milk over the egg mixture, stirring constantly with the whisk. Pour the custard back into the pan and put over a medium-high heat. Whisk constantly until the custard thickens and starts to bubble. Cook for a further minute before removing from the heat and immediately scraping into a clean bowl. Add the chocolate and stir together until the chocolate has fully melted. Put a sheet of baking parchment onto the surface of the custard to prevent a skin from forming and chill for 2 hours.
For the base layer, break the sponge fingers into thirds. In a large bowl, whisk together the Cointreau and marmalade, then stir in the fingers until evenly coated. Stir through ½ the orange slices (you may want to halve them), then arrange the rest of the slices around the edge of a trifle bowl. Spoon the sponge mixture into the bottom of the trifle bowl, then pour the cooled custard over the sponge fingers, spreading into an even layer. For the topping, in a large bowl use a balloon whisk to whip the double cream and vanilla bean paste until it just holds soft peaks, then dollop this mixture over the custard. Chill for at least 2 hours, until ready to serve.
To make the praline topping, put the caster sugar in a small saucepan and put over a medium heat until the sugar has dissolved and caramelised, turning a rich golden brown. Add the almonds and use a wooden spoon to mix. If the caramel seizes or thickens, put the pan back on the heat briefly, just until the caramel liquifies again. Scrape the mixture onto a parchment lined baking tray and spread into a thin layer. Set aside until fully cooled. Using a sharp knife, cut the praline into small chunks. Just before serving, scatter the praline over the trifle along with the orange zest.