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Easy Christmas trifle Recipe

Ingredients for people

    Part one of the recipe
  • Blood orange(s) : 1 whole
  • Panettone : 30 g
  • Marsala wine : 100 ml

  • Part two of the recipe
  • Semi-skimmed milk : 250 ml
  • Double cream : 250 ml
  • Egg yolk(s) : 6 whole
  • Corn starch : 60 g
  • Caster sugar : 60 g

    Part three of the recipe
  • Double cream : 120 ml
  • Icing sugar : 60 g
  • Vanilla pod(s) : 1 whole
  • 1

    Segment the blood oranges. Cut the panettone into small cubes and drizzle the marsala wine over the top.

  • 2For the custard:

    Place the egg yolks and the sugar in a bowl and whisk together. Add the cornstarch a little at a time and continue whisking until the mixture is pale and fluffy.

    Place the milk and cream in a heavy bottomed pan and bring to the boil. Once boiling, add to the egg and sugar mixture. Stir together and cook over a medium heat until you have a thick custard. Allow to cool, transfer to a piping bag and then chill in the fridge until you are ready to assemble your trifles.

  • 3For the chantilly cream:

    Split the vanilla pod in half and scrape out the seeds. Place the cream, icing sugar and vanilla in a bowl and whisk until thick. Spoon the chantilly cream into a piping bag.

  • 4To assemble:

    Place a few orange segments into a serving glass. Pipe a layer of cold custard on top. Then add a layer of pannetone and pipe a layer of chantilly cream. Finish with a sprinkling of grated chocolate.

Chef's tip

«Vary the flavours in this trifle by using different fruits. Mandarin segments or satsumas soaked in Grand Marnier would make a delicious alternative.»

A simple, but delicious Christmas trifle with pannetone and blood oranges.

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(10 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  15mins