Christmas trifle with Cointreau, Orange and Cranberry
Give your Christmas leftovers a festive makeover with this delicious trifle, featuring layers of orange, cranberry, and a splash of Cointreau. It’s the perfect way to use up leftover panettone or sponge cake after the big day, turning them into a showstopping dessert. Bursting with flavour, this trifle is a sweet and indulgent treat to share with family and friends.
Credited to: Coeliac UK
Kcal: 861.8
Difficulty: Well worth the effort
Serves 8
60 mins prep
20 mins cooking time
Ingredients
- 6 oranges
- 50g dried cranberries
- 1 packet orange jelly
- 150ml Cointreau
- 600ml double cream
- 200g leftover gluten free Panettone or gluten free sponge*
For the custard:
- 50g caster sugar
- 50g cornflour
- 1 tsp vanilla extract
- 2 large eggs, plus 1 egg yolk
- 300ml milk
- 300ml whipping cream
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
- Peel and slice four of the oranges. Arrange half of the slices at the bottom of the dish, and sprinkle with half of the cranberries
- Prepare the orange jelly using 50ml of Cointreau to replace 50ml of the water needed. Pour ¾ of the jelly into the bottom dish to set to the oranges. Place the remaining jelly into a separate bowl to set so it can be used later
- To make the custard: In a mixing bowl, combine the caster sugar, cornflour, and vanilla extract. Add the eggs and egg yolk to the mixture and whisk until smooth
- In a saucepan, heat the milk and whipping cream gently until hot, but do not let it boil. Gradually pour the hot milk mixture over the egg mixture, whisking constantly to blend. Pour the mixture back into the saucepan and heat gently, stirring constantly until the custard thickens. Once thickened, pour the custard into a jug, cover with cling film to prevent a skin from forming, and set aside to cool
- Once the jelly has set, arrange some of the reserved orange slices around the edge of the bowl. Pour half the cooled custard over the jelly layer in the trifle bowl which will hold the orange slice in place
- Cut up the leftover gluten free Panettone or gluten free sponge into bite-sized pieces. Toss in the remaining Cointreau then layer on the custard. Chop the reserved set jelly and any orange slices that are left. Top with the remaining custard
- Lightly whip the double cream to soft peaks, then spoon or pipe the whipped cream over the custard layer, creating a topping.
- Segment the remaining 2 oranges and add the segments on top with the remaining cranberries. Chill the trifle in the refrigerator until ready to serve.
Nutritional information per serving
Kcal
861.8
Fat
59.8g
Carbs
65.8g
Protein
9.1g
Fibre
5.7g
Sugars
52.3g
