ORANGE TRIFLE

Yields12 Servings

100 g dark chocolate, chopped

500 ml ready-made custard

400 ml double cream

Finely grated zest of 1 orange

2 tbsp icing sugar

1 chocolate Swiss roll cut into 2cm slices

600 g tinned mandarin segments in fruit juice

50 g marmalade

1 chocolate orange broken into segments

Melt the chocolate in a bowl in the microwave in 30 second blasts; leave to cool for 5 minutes then stir through the custard

Put the cream in another bowl with the orange zest and icing sugar; whip until it peaks; drain the mandarins and reserve the juice

Start building the trifle in a large dish or glass bowl; lay the swiss roll slices across the base and up the sides of the dish; drizzle over half the juice from the mandarins to soak into the sponge; spread the marmalade over the sponge and scatter over half the drained segments; spoon over all of the chocolate custard

Layer the rest of the mandarins on top, reserving six or so segments for decorations; then layer on half of the chocolate orange segments; spoon over the whipped cream and decorate with the reserved mandarin segments and all but one of the remaining chocolate orange segments; use the remaining chocolate segment to grate over the top of the trifle; chill for at least 4 hours; this trifle will keep up to 3 days in the fridge

ORANGE TRIFLE

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