Aperini Trifle
Recipe
This boozy trifle makes the perfect Summer dessert.
Serves: 12 people | Prep time: 25 minutes (plus 5 hours setting time) | Cooking time: 0 minutes
Fusion | Dessert
Ingredients
- 5 tbsp Aperini
- 280g Madeira Sponge
- 135g Orange Jelly Cubes
- 285ml Boiling Water
- 200ml Prosecco
- 280ml Cold Water
- 350g tin Mandarin Segments
- 4 Easy Peelers, peeled
- 750ml Readymade Custard
- 600ml Double Cream
- 75g Icing Sugar
- Trifle Dish or Glass Bowl
Method
- Cut the Madeira sponge into 1" cubes and place into the base of the glass dish.
- Drizzle 3 tablespoons of the Aperini over the sponge and add the mandarin segments to the dish.
- Make up the orange jelly by pouring the boiling water over the jelly cubes and stir until dissolved.
- Add the Prosecco and cold water to the jelly and stir, then pour over the sponge and mandarins.
- Place in the fridge for at least 4-5 hours until completely set.
- When the jelly has set add the remaining 2 tablespoons of Aperini to the custard and stir until fully combined and smooth.
- Slice the easy peelers into rounds, press against the edge of the glass and fill with the Aperini custard.
- Lightly whip the double cream and icing sugar together until it forms soft peaks.
- Top the trifle with the whipped cream and decorate with any leftover orange segments or zest.
- Leave in the fridge until ready to serve.