Cold Desserts Recipes - Tangerine Trifle

Ingredients

• 5 trifle sponges, halved lengthways

• 30ml/2 tbsp apricot jam

• 15-20 ratafia biscuits

• 142g/4oz packet tangerine jelly

• 300g/11oz can mandarin oranges drained, reserving juice

• 600ml/2 1/2 cups ready-made (or home-made) custard

• whipped cram and shreds of orange rind, to decorate

• caster sugar, for sprinkling

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Method:

1. Spread the halved sponge cakes with apricot conserve and arrange in the base of a deep-serving bowl or glass dish. Sprinkle the ratafias over the top.

2. Break up the jelly into a heatproof measuring jug, add the juice from the canned mandarins and dissolve in a saucepan of hot water or in the microwave. Stir until the liquid clears.

3. Make up to 600ml/2 1/2 cups with ice cold water, stir well and leave to cool for up to 30 minutes. Scatter the mandarin oranges over the cake and ratafias.

4. Pour the jelly over the mandarin oranges, cake and ratafias and chill in the fridge fro 1 hour, or more.

5. When the jelly has set, pour the custard over the top and chill again in the fridge.

6. When ready to serve, pipe the whipped cream over the custard. Wash the orange rind shreds, sprinkle them with caster sugar and use to decorate the trifle.