A twist on traditional trifle for a special occasion.
Cook: 1 Hour 30 Mins
Serves: 8
Price: £1.40 per serving
Nutritional Information
Each 223g serving contains
Energy
2310kj
552kcal
2310kj
552kcal
27%
Fat
41g
41g
High
58%
58%
Saturates
26g
26g
High
130%
130%
Sugars
32g
32g
High
35%
35%
Salt
0.15g
0.15g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1036kj/248kcal
Typical energy values per 100g:
1036kj/248kcal
Ingredients
1 orange
150g caster sugar
400g rhubarb (trimmed weight), cut into 4cm pieces
4 Asda Trifle Sponges
4 tsp Asda Shredless Orange Marmalade
3 tbsp Cointreau (or orange liqueur or orange juice)
500g pot Asda Extra Special Creamy Custard
250g pot Asda Mascarpone
300ml double cream
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. To make the candied zest (for decorating), remove the orange zest using a vegetable peeler, taking care not to include any white pith. Cut into thin strips. Put 50g sugar in a pan with 150ml water and heat until dissolved. Add the zest and simmer for 10 minutes or until tender. Drain and leave to cool.
2
Put the rhubarb in a single layer in a shallow greased dish and sprinkle on the rest of the sugar. Add the juice from the orange, cover with foil and cook in the oven for 15 minutes.
3
Remove the foil, turn the pieces over and cook, uncovered, for 10 minutes. Leave to cool. Drain and reserve the juice.
4
Split the sponges and sandwich with marmalade. Cut each into three pieces and put in the base of a trifle bowl or individual dishes. Mix 5 tbsp rhubarb juice with the liqueur and sprinkle over the sponges. Put the rhubarb on top.
5
Mix the custard with the mascarpone and spoon over the rhubarb. Level the top and chill for 20 minutes.
6
Whip the cream until it just holds its shape and spread on top. Decorate with candied zest.