Clementine & prosecco trife

1½ HOURS + CHILLING|SERVES 8|A LITTLE EFFORT

Freeze the egg whites until you want to make meringue, or virtuous omelettes

clementines 12

golden caster sugar 100g

gelatine 2

leaves soaked in 2 tbsp prosecco madeira

cake 4-5 slices cut into fingers

whipping cream 250ml, lightly whipped

candied citrus and/or finely chopped

pistachios to decorate

PROSECCO SABAYON

egg yolks 3

golden caster sugar 30g

prosecco 125ml

• Halve 8 of the clementines and flick out any pips then whizz the lot (including the peel) in a food processor with the sugar. Pour the purée into a fine sieve and let the juice drip through, scrape through using a spoon if you need to. Gently melt the gelatine in the 2 tbsp prosecco in a microwave or pan, being careful not to let it boil. Measure out 250ml of the clementine purée and stir in the gelatine (discard the remaining liquid). Peel the remaining clementines and peel the membrane off the segments, catching any juice.

• Lay the fingers of cake in a bowl, then add the clementine segments and any juice and spoon over the jelly. Chill until you’ve made the next layer.

• To make the sabayon, whisk the egg yolks and sugar in a large metal or heatproof glass bowl and then set it over a pan of simmering water. Add the prosecco and whisk over the heat with electric beaters until the mixture starts to thicken, about 10 minutes – it should end up like softly whipped cream. Leave to cool and then fold it through the whipped cream, trying not to knock any air out. Add the cream and chill the trifle for 1 hour. Take out of the fridge 30 minutes before you want to serve it and decorate with candied citrus and pistachios.

PER SERVING 354 KCALS|FAT 17.8G|SATURATES 10.2G CARBS 40.6G|FIBRE 1.9G|PROTEIN 4.2G|SALT 0.2G