Orange and almond trifle Recipe

Name: Orange and almond trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 Madeira cake; 55 g (1.9oz) amaretti biscuits; 35 ml (1.2fl oz) good brandy; 4 oranges; 4 medium egg yolks; 0.5 tbsp cornflour; 1 tbsp caster sugar; 700 ml (24.6fl oz) double cream; 1 vanilla pod; 10 g (0.4oz) flaked almonds, toasted

Servings: persons

1
Slice the Madeira cakes into lengths that will fit the bottom of a 1.2 litre glass serving bowl.
2
Arrange the cake in the bowl and top with the amaretti biscuits.
3
Pour over the brandy.
4
Pare the zest from one of the oranges, soak in hot water for 15 minutes and set aside.
5
Meanwhile, slice the remaining skin and pith from the oranges and segment them.
6
Arrange the segments over the cake and biscuits.
7
Squeeze the membranes over the top to squeeze out any remaining juice.
8
Set aside.
9
Place the egg yolks, cornflour and caster sugar in a heatproof bowl and whisk together.
10
Place 450ml of the double cream in a pan.
11
Split the vanilla pod in half, scrape the seeds into the cream and add the pod.
12
Place over a medium heat and bring to a simmer, stirring constantly.
13
Remove the vanilla pod from the pan, then whisk the hot cream into the eggs, a little at a time, until smooth and combined.
14
Return the custard mix to the pan and gently heat, stirring constantly, until the custard has just thickened.
15
Pour over the soaked cake and biscuits and leave to go completely cold.
16
Whisk the remaining cream until soft peaks form and spoon over the cold custard.
17
Scatter the flaked almonds and orange zest over the cream to serve.
18
This trifle is best eaten within 24 hours, although it will keep in the fridge for 2-3 days.
19
If you're preparing it ahead, decorate it with freshly pared orange zest and the flaked almonds just before serving.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 Madeira cake, 55 g (1.9oz) amaretti biscuits, 35 ml (1.2fl oz) good brandy, 4 oranges, and more.

Yes, Orange and almond trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange and almond trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions