Orange trifle with Zymurgorium marmalade gin jelly
A quintessential British dessert, this trifle is best assembled a few hours in advance so the sponges can soak up some of the delicious juices and creamy custard.
This dessert does require some effort but it is totally worth it.
Image: Jelena Fairweather
Ingredients
Orange Gin Jelly
1 large orange ,cut in segments , trimmed
170 grams caster sugar 500ml orange juice
115ml Marmalade Zymurgorium gin
7 gold-grade gelatine leaves
Custard
350ml milk 1 teaspoon vanilla extract
75 grams caster sugar
2 large egg yolks, size 7
2 tablespoons cornflour
To assemble
Trifle sponges 1 pack
Tesco 300ml cream, whipped
3 tablespoons icing sugar
Vanilla bean paste
Orange zest for topping
Method
Image: Jelena Fairthweather
Jelly
Place sugar, orange juice in a saucepan with 200ml water. Bring to a simmer and cook for 15-20 minutes.Tip into the sieve and let the juice drain through. Place the gelatine leaves in a bowl of cold water and let stand for 2 minutes, or until softened. Squeeze out the excess water then add the leaves to the hot orange liquid along with the gin, and stir until dissolved. Pour into the base of the trifle bowl and refrigerate for 6 hours or overnight.
Custard
Combine the milk, vanilla extract and half of the caster sugar in a large saucepan and bring to a simmer. In a heatproof bowl, whisk together the remaining sugar, egg yolks and cornflour. Once the milk is hot, pour half of it into the egg mixture and whisk until well combined. Pour the egg mixture back into saucepan and whisk continuously until thickened. Remove from the heat, pour into a heatproof bowl and set aside to cool. Once cool, cover and refrigerate until you are ready to assemble.
Image: Jelena Fairweather
Whipped cream
Use a hand mixer to whip cream , icing sugar and vanilla pot. Keep in the fridge until ready to assemble.
To assemble
Top the jelly with layers of trifle biscuits and custard using a large spoon or piping bag.
Add a layer of whipped cream mixture.
Decorate with fresh orange zest and mint.
Refrigerate for 2-3 hours before serving.
Enjoy 🍊
Words and photography by Jelena Fairweather