Clementine hazelnut trifle
“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.