Blood orange trifle

Indulge in layers of zesty blood orange, velvety custard, and fluffy cream in this show-stopping trifle. This elegant dessert marries the vibrant flavours of blood oranges with classic British trifle elements, creating a visually stunning and deliciously refreshing treat perfect for special occasions.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This blood orange trifle recipe falls into the Nutri-Score C category, indicating a moderate nutritional profile. While it contains beneficial ingredients like blood oranges, which are rich in vitamin C and antioxidants, the dessert also includes high amounts of sugar and cream, contributing to its calorie content. The presence of eggs and milk provides some protein and calcium, but the overall sugar and fat content places it in the middle range of the Nutri-Score scale.

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Ingredients

For the blood orange marmalade

• blood oranges 6
• jam sugar 700g/1lb 9oz

For the blood orange jelly

• blood oranges 8, peeled
• caster sugar 50g/1¾oz
• vegetarian gelatine 4 leaves

For the custard

• double cream 400ml/14fl oz
• full-fat milk 600ml/20fl oz
• free-range egg yolks 5
• caster sugar 100g/3½oz
• cornflour 3 tbsp
• vanilla pod 1, seeds removed

For the blood orange syrup

• caster sugar 200g/7oz
• blood orange juice 200ml/7fl oz

For the trifle

• sponge fingers 300g/10½oz
• blood orange marmalade 8–10 tbsp (see above)
• blood orange syrup (see above)
• blood oranges 5, peeled and sliced into 5mm/¼in rounds
• custard (see above)
• double cream 400ml/14fl oz
• cocoa powder for dusting
• dark chocolate 100g/3½oz, cut into shards
• dried orange rounds (optional)

Method

1. Prepare the blood orange marmalade

1. Pare the blood oranges with a vegetable peeler, then scrape off any white pith from the zest strips using a sharp knife.
2. Simmer the zest in 500ml water for 45 minutes, then strain and set aside to cool.
3. Squeeze the orange juice into a saucepan, add jam sugar, and bring to a boil, stirring until dissolved.
4. Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes until setting point is reached (105C on a jam thermometer).
5. Test the setting point by placing a small amount on a chilled saucer. If it crinkles when pushed, it’s ready. If not, continue boiling and check again.
6. Spoon the marmalade into sterilised jars.

2. Create the blood orange jelly

1. Blend peeled blood oranges in a food processor and strain the juice through a fine sieve.
2. Heat 200ml of the juice with caster sugar until the sugar dissolves.
3. Soak gelatine sheets in cold water, then add to the pan and stir until dissolved.
4. Pour the jelly into a large trifle dish and chill for at least 2 hours until set.

3. Prepare the custard

1. Bring cream and milk to a boil in a saucepan, then remove from heat.
2. Whisk egg yolks, sugar, cornflour, and vanilla in a bowl.
3. Gradually whisk the hot milk mixture into the egg mixture.
4. Return to the saucepan and stir over low heat for 5-10 minutes until thickened.

4. Make the blood orange syrup

1. Combine sugar and blood orange juice in a saucepan.
2. Cook for 10-15 minutes until it reaches a syrup consistency.

5. Assemble the trifle

1. Layer half the sponge fingers on top of the set jelly.
2. Spoon over half the marmalade and drizzle with half the blood orange syrup.
3. Arrange blood orange slices around the dish sides.
4. Pour the custard over the sponge layer.
5. Add another layer of sponge fingers, marmalade, and syrup.
6. Whip the cream until soft peaks form and spoon over the trifle.
7. Finish with a dusting of cocoa powder, chocolate shards, and optional dried orange rounds.

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Suggested Wine Pairing

Majestic: Moscato d’Asti DOCG, Araldica

This light, sweet, and gently sparkling Italian wine complements the citrusy notes of the blood orange trifle beautifully. Its low alcohol content and delicate floral aromas enhance the dessert’s fruity flavours without overpowering them.

Tesco: Finest Dessert Semillon

A lusciously sweet dessert wine with hints of honey and citrus that pairs wonderfully with the creamy layers and zesty blood orange in the trifle. Its balanced acidity cuts through the richness of the dessert, creating a harmonious taste experience.

Sainsbury’s: Taste the Difference Sauternes

This golden dessert wine from Bordeaux offers notes of apricot, honey, and citrus that perfectly match the blood orange flavours in the trifle. Its rich sweetness and subtle oak influence provide a luxurious complement to this indulgent dessert.

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What can you serve with this

1. Fresh berries: A side of mixed berries adds a fresh, tart contrast to the sweet trifle.
2. Whipped cream: Extra whipped cream on the side allows guests to add more creaminess as desired.
3. Candied orange peel: This garnish enhances the orange flavour and adds a delightful texture.
4. Vanilla ice cream: A scoop of vanilla ice cream complements the trifle’s flavours and adds extra indulgence.
5. Almond biscotti: These crunchy Italian biscuits provide a nice textural contrast to the soft trifle.

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Nutri-score Health Check

This blood orange trifle recipe falls into the Nutri-Score C category, indicating a moderate nutritional profile. The calculation takes into account both positive and negative nutritional factors:

Positive factors:

• Blood oranges are rich in vitamin C, antioxidants, and fibre.
• The recipe includes some protein from eggs and milk.
• There’s a good amount of calcium from the dairy ingredients.

Negative factors:

• High sugar content from the jam sugar, caster sugar, and syrups.
• High fat content, particularly saturated fat from the double cream.
• Relatively high calorie density due to the sugar and cream content.

The C score suggests that while this dessert contains some beneficial ingredients, it should be enjoyed in moderation as part of a balanced diet. It’s worth noting that this score has been automatically calculated from the ingredients in the recipe and is only a guide.

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Recipe FAQ

• Can I make this trifle ahead of time? Yes, you can prepare most components a day in advance. Assemble the layers just before serving to maintain the best texture.
• What can I substitute for blood oranges if they’re not in season? Regular oranges or a mix of oranges and raspberries can work well as alternatives.
• Is there a non-alcoholic version of this recipe? Yes, you can omit any alcohol and use orange juice instead in the syrup.
• Can I use store-bought custard instead of making it from scratch? While homemade custard is preferable for flavour, good-quality store-bought custard can be used as a time-saver.
• How long does the trifle keep in the refrigerator? The assembled trifle is best consumed within 2 days for optimal freshness and texture.

Storing FAQ

• How should I store leftover trifle? Cover the trifle dish tightly with cling film and refrigerate for up to 2 days.
• Can I freeze this trifle? Freezing is not recommended as it can affect the texture of the custard and cream layers.
• How long does the homemade marmalade last? Properly sealed and stored in a cool, dark place, the marmalade can last up to 6 months.

Reheating FAQ

• How can I refresh the trifle if it’s been in the fridge? Let it sit at room temperature for about 15 minutes before serving to enhance the flavours.
• What if the cream topping loses its shape after storage? You can lightly whip some additional cream and add a fresh layer before serving.