Waitrose and Partners
Easy peeler clementine trifles

Easy peeler clementine trifles

These classy individual trifles are ready in less than 30 minutes and make for a vibrant, citrussy ending to any festive meal.

5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 30g toasted flaked almonds
  • 2 tbsp clear honey
  • 6 Essential Easy Peelers
  • 3 tbsp Disaronno Amaretto Italian Liquer
  • 8 Cooks’ Ingredients Trifle Sponges
  • 150ml Essential Whipping Cream
  • 400g No.1 Madagascan Vanilla Custard
  • Pomegranate seeds, to decorate (optional)

Method

  1. Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment. Mix the almonds with 1 tbsp honey and spread over the tray. Bake for 5-6 minutes until golden; set aside to cool.

  2. Meanwhile, squeeze the juice of 2 easy peelers into a small saucepan. Add the remaining 1 tbsp honey and set over a medium heat. Simmer for 1 minute, then take o the heat and stir in the liqueur. Peel and slice the remaining easy peelers, add to the pan and set aside to cool

  3. .Cut each trifle sponge into 6 pieces and arrange in the bases of 6 glasses. Lift the sliced easy peelers from the liqueur mixture and arrange on top of the sponge, pressing some of the pieces against the sides of the glasses. Spoon the remaining cooled liqueur mixture over the fruit and sponge.

  4. Whip the cream to soft peaks. Spoon the custard over the sponge and fruit, then top each with a dollop of whipped cream. Break up the honeyed almonds and sprinkle over the top, adding some pomegranate seeds too, if liked.

Cook’s tip

Swap the almond liqueur for sweet sherry (which is traditionally used in trifle) or, for an alcohol-free version, use extra clementine juice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,679kJ/ 402kcals

Fat

23g

Saturated Fat

12g

Carbohydrates

41g

Sugars

30g

Fibre

2.2g

Protein

6.6g

Salt

0.3g

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