Ingredients

  • 320g trifle sponges, cut into squares
  • 75ml prosecco
  • 600ml whipping cream
  • 2 tsp vanilla extract
  • 2 tbsp icing sugar
  • 500g fresh custard
  • 12 clementines, peeled and pith removed, segmented
  • 30g pistachios, roughly chopped
  • ½ tsp gold glitter sugar

Method

  1. 1

    Put the sponge in a large bowl and sprinkle with the prosecco. Leave to stand for 5 minutes. 

  2. 2

    Meanwhile, whip the cream with the vanilla and icing sugar until it forms very soft peaks.

  3. 3

    Put a layer of custard in a large trifle bowl. Follow this with a layer of sponge, then a layer of whipped cream. Scatter over a third of the clementine segments. Add another layer of custard, sponge, clementine segments and cream, making sure it completely covers the fruit.

  4. 4

    Arrange the last of the clementine sections on top and scatter over the pistachios and the glitter sugar. 

Nutritional Details

Each serving provides
  • Energy 1867kj 446kcal 22%
  • Fat 28.7g 41%
  • Saturates 16.9g 85%
  • Sugars 26.8g 30%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 825kj/197kcal

Each serving provides

38.0g carbohydrate 2.3g fibre 6.5g protein

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