A beautiful version of a trifle, a gluten friendly orange almond cake with custard, mascarpone, jelly and filled with lovely complementary flavours.
I love trifles, I did not always love them, trifles of old can be mushy with little texture. Over the years I have enjoyed making them my own and with a few tricks to ensure they are perfect.
This version has a lovely orange almond cake as the “sponge” and is filled with so many lovely textures and flavours.
The layers are
-
Orange Jelly with Mango slices
-
Orange & Almond Cake
-
Custard & Mascarpone
-
Orange Slices
-
Whipped Cream
-
Dried Mango, Sliced Almonds, Coconut Shavings and Almond Brittle
My top tip for those that have not tried trifle since they were young is you do not need to soak the sponge! There is so much moisture in all of the other ingredients that it is lovely to just slightly drizzle over any syrup or juice (or booze) so that there is a hint of texture to the sponge instead of everything being the same wetness.
These all work beautifully together to create something quite different! I so far have 4 versions including this one, so something for everyone to try!
Classic Trifle
Ambrosia Trifle
Custard Mascarpone Berry Trifle
The orange almond cake I have used here is a very moist cake. If you choose to make it as per the instructions for the cake it has a syrup dressing on it, if you make it with the syrup it will have no need for any juice or syrup to be added to the trifle.
You can make the cake ahead of time and it will stay lovely and fresh for up to 5 days if stored well. If you are going to attempt a homemade almond brittle this can be made a day ahead also.
To make the trifle you will need to start the day ahead. Up to 4-6 hours before you need it, start with the jelly base layer.
I placed a can of drained mango slices in the bottom of my 3.5 litre trifle bowl and then poured over the jelly. Allow this to completely set in the fridge as per instructions.
Then it is just a matter of building the layers. Peel and slice an orange, then halve the slices to create a edge to the trifle. Press these hard against the glass to stick nicely.
Add to this pieces of the cake in one layer, cut into 4cm squares. Then I combine custard and mascarpone. This adds such a lovely flavour to the custard, but feel free to omit the mascarpone if you prefer. Then repeat the layers.
I have topped it with whipped cream, then you can choose any toppings you think will look good! I just adding bits and pieces, such as dried mango, almond brittle, coconut shavings and almond slices.
So onto the recipe, I hope you love this one!
Orange Almond Trifle Recipe
Orange Almond Trifle
A delicious gluten friendly Christmas Dessert Orange And Almond Trifle
Ingredients
- 1 Orange & Almond Cake (See link in notes) *
- 1 Packet Orange Jelly made with 500 mls Boiling Water *
- 1 Can Mango Slices, 425 grams, drained
- 1 Orange, peeled, sliced into rounds
- 1 KG Custard, pre made
- 2 Cups Mascarpone, 500mls
- 250 mls Cream
- 1 Tablespoon Icing Sugar
- 1 teaspoon Vanilla Essence
Topping Ideas
- Almond Brittle *
- Dried Mangos, finely sliced
- Coconut Shavings
- Almond Slices
- *These items need to be made ahead of assembly time
Instructions
- Make the Orange & Almond Cake up to 4 days prior as per recipe
- Prepare the jelly with boiling water as per instructions, I like to use 1 cup of boiling water, stir the jelly crystals until completely dissolved then add a cup of cold water and stir well as it takes less time to cool and set.
- Add to a 3.5 litre trifle bowl the drained mango slices and pour over this the prepared jelly.
- Carefully place this in the refrigerator until the jelly has set, up to 4 hours or overnight.
- Once the jelly has set peel and slice the orange into rounds, then halve these and press them into the sides of the glass dish on top of the jelly as shown in images above.
- Place square chunks of the cake into the bowl in a single layer, close together. If you have used syrup on the cake there is no need to add any further liquid to this layer. If not, you can add a drizzle of OJ or orange liqueur if you wish.
- In a large bowl combine the custard and mascarpone and whisk it well so that it is combined and smooth.
- Place half the custard mascarpone mixture on top of the cake and orange slices, careful to keep layers clean.
- On top of this add the remainder of the cake squares in an even layer right up to the edge of the glass then top with the remainder of the custard mascarpone mixture.
- In a medium bowl add the cream, icing sugar and vanilla essence. Whisk this on a medium high setting until you get medium peaks (when the whisk lifts off and the cream holds its shape with a sight bend at the peak)
- Spread this on top of the trifle ingredients and smooth to finish
- Top this with the toppings of your choice, I have used almond brittle shards, coconut shavings, finely sliced dried mango and almond slices. Fresh orange slices, or candied orange rind would be lovely too.
- Refrigerate until ready to serve, can be made the day ahead. If you wish top with whipped cream just prior to serving.
- Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 773Total Fat: 60gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 230mgSodium: 563mgCarbohydrates: 50gFiber: 2gSugar: 28gProtein: 11g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I cannot wait to hear what you think of this one! Be sure to let me know in the comments below. I would love to hear of someone making all 4 versions of my trifles to let me know which one wins!
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Happy Baking!
Anna
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