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Trifle with clementines (verrine & maxi version)

Prep Time 40 min mins
Total Time 40 mins
Racing: ,
Difficulty: intermediate
Servings: 10
Description

The Trifle is one of the UK's most iconic desserts: a delicious combination of sponge cake, custard, fruit, alcohol and whipped cream or Italian meringue. It's a real showstopper on the festive table and a generous dessert that always appeals to young and old alike. My version features seasonal clementines, my ultra-soft homemade lemon cake, crunchy amaretti and a Cointreau-flavoured crème pâtissière. For an even more spectacular effect, I finish with an Italian meringue lightly gilded with a blowtorch. The good news is that this dessert can be made the day before and kept in the fridge - handy for special occasions! And if you don't have a traditional Trifle bowl, simply use a pretty salad bowl or make individual versions in verrines.

Ingredients
  • For a large trifle bowl or 12 verrines
  • 1 lemon cake (homemade (see recipe on the blog) or store-bought)
  • 150 ml of Cointreau ((or orange juice for a non-alcoholic version ideal for children))
  • Peach jam (e.g. Bonne Maman)
  • 500 g amaretti (crunchy Italian biscuits)
  • 1 portion Cointreau-flavoured pastry cream (homemade (see recipe on the blog) or store-bought)
  • 600 ml whipping cream (min 32 % mat. gr)
  • Lots of clementines ((sliced for decoration, cut into quarters for the inside))
  • 2 portions of Italian meringue ((see recipe on the blog))
  • Chantilly if you prefer a simpler version like in England)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method
    1. Place slices of lemon cake in the bottom of the Trifle bowl. Spread with peach jam and drizzle with Cointreau (or orange juice).
    2. Add a layer of amaretti, then drizzle with more Cointreau.
    3. Arrange a layer of clementine quarters, then cover with Cointreau pastry cream and a layer of whipped cream.
    4. Stick clementine slices against the side of the bowl for a nice visual effect, then repeat the layers until the container is full.
    5. Finish with a layer of Italian meringue, using a spoon or piping bag. Lightly brown with a blowtorch (be careful: the glass in the bowl can get hot!).
    6. Set aside in the fridge for at least 4 hours, ideally overnight.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/trifle-aux-clementines-verrine-version-maxi/