Easy peeler clementine trifles

Name: Easy peeler clementine trifles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 30 g toasted flaked almonds; 2 tbsp clear honey; 6 Essential Easy Peelers; 3 tbsp Disaronno Amaretto Italian Liquer; 8 Cooks’ Ingredients Trifle Sponges; 150 ml Essential Whipping Cream; 400 g No.1 Madagascan Vanilla Custard; Pomegranate seeds, to decorate (optional)

These classy individual trifles are ready in less than 30 minutes and make for a vibrant, citrussy ending to any festive meal.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
Pluscooling

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30g toasted flaked almonds
2 tbsp clear honey
6 Essential Easy Peelers
3 tbsp Disaronno Amaretto Italian Liquer
8 Cooks’ Ingredients Trifle Sponges
150ml Essential Whipping Cream
400g No.1 Madagascan Vanilla Custard
Pomegranate seeds, to decorate (optional)

Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment. Mix the almonds with 1 tbsp honey and spread over the tray. Bake for 5-6 minutes until golden; set aside to cool.
Meanwhile, squeeze the juice of 2 easy peelers into a small saucepan. Add the remaining 1 tbsp honey and set over a medium heat. Simmer for 1 minute, then take o the heat and stir in the liqueur. Peel and slice the remaining easy peelers, add to the pan and set aside to cool
.Cut each trifle sponge into 6 pieces and arrange in the bases of 6 glasses. Lift the sliced easy peelers from the liqueur mixture and arrange on top of the sponge, pressing some of the pieces against the sides of the glasses. Spoon the remaining cooled liqueur mixture over the fruit and sponge.
Whip the cream to soft peaks. Spoon the custard over the sponge and fruit, then top each with a dollop of whipped cream. Break up the honeyed almonds and sprinkle over the top, adding some pomegranate seeds too, if liked.