RTÉ Guide Christmas Edition

Clementine hazelnut trifle

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“The citrus blends so well with all the Christmas flavours and the smooth scrumptiou­s Avonmore cream and custard go hand in hand”

SERVES 10 TO 12

INGREDIENT­S

20 lady finger biscuits, roughly broken

50ml sherry (optional)

100ml orange juice

400g mascarpone

200ml Avonmore Freshly Whipped Cream

¾ tsp ground ginger

50g caster sugar

1 orange or clementine, zest and juice

500ml Avonmore Fresh Custard

500ml of Avonmore Freshly Whipped cream

3 tbsps toasted chopped hazelnuts

7 clementine­s, sliced

Mint leaves, to decorate 2 tbsps pomegranat­e seeds

You’ll need a large glass bowl

METHOD

Place about 10 biscuits in the base of the bowl, mix the sherry and orange juice and pour over half of the mix.

Whisk together the mascarpone, Avonmore Cream, sugar, ground ginger and orange/clementine zest and juice. It must be smooth.

Spoon a thick layer of Avonmore custard over the biscuits. Spread the flavoured mascarpone cream over the custard.

Dip the remaining biscuits into the orange-sherry mix and place onto the mascarpone cream, leaving a slight edge near the glass so that you can place the clementine slices onto the sides of the bowl.

Carefully peel the sliced clementine­s and place around the sides. Add another layer of custard.

Finally, spoon the Avonmore whipped cream on top. Arrange mint leaves on top and sprinkle the toasted hazelnuts over, together with the pomegranat­e seeds.

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