Winter clementine trifle

(Makes 4 x 250ml trifles or 6 smaller)

18 small clementines (peel on) 75g caster sugar 4 tbsp triple sec 4 gelatine sheets 10-15 sponge finger biscuits 500ml Madagascan vanilla custard 2 egg whites a pinch of cream of tartar

Place eight of the whole clementines in a large saucepan, cover with cold water and bring to the boil. Cook for five minutes, then drain, cover again with cold water and add 150g of the sugar. Slowly bring to the boil again, then simmer for 10 minutes until soft.

Drain, reserving the liquid.

Meanwhile, finely zest and juice the remaining 10 uncooked clementines into a measuring jug, and add the triple sec with enough of the reserved liquid to bring up to 700ml. Pour into a pan and bring to the boil. Simmer for five minutes. Stir in the gelatine (soaked in cold water, then squeezed) until dissolved, pass through a fine sieve and allow to cool for 30 minutes.

Carefully cut the cooked clementines into three rounds. Dip them into the jelly mixture and layer into glasses (4 x 250ml or 6 smaller) with the sponge fingers, also dipped in the jelly mixture (dip them briefly so you don’t make them soggy). Arrange the clementine rounds with the cut side facing the sides of the glasses, and place the fingers between and in the centre to support them. Pour in the rest of the jelly and chill in the fridge until set – around two hours. Once set, top with the custard and return to the fridge until ready to serve.

Whisk the egg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining sugar, a spoonful at a time, whisking continuously until you have a thick, glossy meringue. Spoon the meringue over the custard, pulling it up into peaks as you go. Blow-torch or briefly place under the grill to colour the meringue until golden in places.