Clementine Trifle

One of the most emblematic british desserts is the Trifle! It is served for festive occasions as it is a stunning creation. Who can resist layers of sponge, custard, fruit, jelly and booze?!

If you make it for children, I suggest using orange juice in stead of Cointreau.

Here’s my version of a perfect Trifle for the festive season to come! It’s absolutely delicious with a mix of my super mellow lemon cake, crunchy amaretti, Cointreau custard cream, lots of clementines and to crown it all an Italian meringue with its delicious marshmallowy texture. It’s just WOW!

This is my beautiful Trifle bowl!

The most fantastic thing about it is that you can prepare it the day before and leave it in the fridge until the last moment. Perfect, isn’t it?

It can also be presented in the form of shooters for parties or buffets.

To make a Trifle you need ideally a Trifle bowl. If you don’t have one, it’s not a problem! Just use a nice bowl.


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  • lemon cake (if you don’t have the time simply buy one, that works too)
  • 150 ml Cointreau (to use in the custard cream, and on the cake and Amaretti)
  • Peach conserve (BonneMaman or any other brand)
  • 500 g Amaretti (italian macaroons that can be bought in good supermarkets)
  • 1 Cointreau Custard Cream
  • 600 ml double cream
  • lots of clementines (to use as decoration against the inside of the glass – inside – and to use in the trifle – quarters)
  • double portion of the Italian Meringue( if you prefer just use Whipping Cream seasoned with a bit of sugar and Cointreau, whipping cream is what the British use).
Here is my lemon cake. As I said it’s really fast and absolutely delicious but if you do not have the time simply buy one. Otherwise do like me  I always have slices of cake in the freezer 

Place slices of the lemon cake into the bottom of the bowl, spread the peach jam onto the slizes and drizzle Cointreau over it.

Next, place a layer of amaretti onto the cake and again drizzle Cointreau over it.

Preferably take clementines rather than mandarins because they have no seeds.

Cover the amaretti with quarters of clementines and spread the Cointreau Custard Cream on top together with a layer of whipped cream.

A good homemade custard cream is always unbeatable , keep the egg whites for the Italian Meringue or a delicious Pavlova ,r a very gourmet Pavlova chocolate with poached pears and caramelized walnuts.

After this initial layer place the slices of clementines against the glass and fill the inside of the bowl with layers of all ingredients as before until the bowl is almost full.

The Italian Meringue is worth making, but if you do not dare, do not hesitate to finish your work with Chantilly cream! It is quite permissible and also very good!

Finish with a mound of marshmallowy Italian Meringue spread either with the back of a spoon or a piping bag. If you have a culinary blowtorch use that or leave as is. I you prefer you can also just top the Trifle with whipping cream.

The Trifle keeps perfectly for a day completely finished in the fridge! Get out once you are starting dessert and enjoy!

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