Winter clementine trifle

Makes 4 X 250ML TRIFLES OR 6 SMALLER Desserts and puddings

Clementine 1



  • 18 small clementines, peel on
  • 275g caster sugar
  • 4tbsp triple sec
  • 4 gelatine sheets, soaked in cold water, then squeezed
  • 10-15 ladyfinger biscuits
  • 500ml shop-bought Madagascan vanilla custard
  • 2 egg whites
  • pinch of cream of tartar
  • 4 x 250ml glasses or 6 smaller


Place 8 of the whole clementines in a large saucepan, cover with cold water and bring to the boil. Cook for 5 minutes then drain, cover again with cold water and add 150g of the sugar. Slowly bring to the boil again then simmer for 10 minutes until soft. Drain, reserving the liquid.

Meanwhile, finely zest and juice the remaining 10 uncooked clementines into a measuring jug and add the triple sec with enough of the reserved liquid to bring up to 700ml. Pour into a pan, bring to the boil; simmer for 5 minutes. Stir in the softened soaked gelatine until dissolved, pass through a fine sieve and cool for 30 minutes.

Carefully cut the cooked clementines into 3 rounds. Dip them into the jelly mixture and layer into the glasses with the sponge fingers, also dipped in the jelly mixture (dip them briefly so you don’t make them soggy). Arrange the clementine rounds with the cut side facing the sides of the glasses, and place the fingers between and in the centre to support them. Pour in the rest of the jelly and chill in the fridge until set, about 2 hours. Once set, top with the custard and return to the fridge until ready to serve.

Whisk the egg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining sugar, a spoonful at a time, whisking continuously until you have a thick, glossy meringue. Spoon the meringue over the custard, pulling it up into peaks as you go. Blow-torch to colour the meringue until golden in places.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Clementine 1
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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