Tangerine & Mandarin Trifle

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March 19, 2013 by marksetchfield


Serves 4-6

12 sponge fingers
1 tangerine jelly
1 medium tin of mandarins
3/4 pint of double cream
3/4 pint of vanilla custard
6 glace cherries
Chocolate sprinkles

Chef says: One of the best things about my childhood, a trifle! So easy to make, you can use the old school blocks or powdered jelly. I made traditional custard but the instant works just as well, for the ultimate nostalgic twist make up to the pint of water with a dash of sherry!

Divide into a jug the jelly block and add enough boiling water to cover the cubes. Heat in a microwave for one minute, stir and top up to a pint with cold water. Now in a medium size glass dish arrange the sponge fingers around the edge. Dip the sponges into the jelly liquid first so they stick. Even out the spacing and in the centre place the drained mandarin pieces. Gently pour over the jelly and leave to set in the fridge. Meanwhile start to make up the custard mix, instant or traditional it does’nt matter as long as it sets. Once the jelly has set pour in the cooled custard and chill in the fridge. Whisk the double cream and add a layer on top of the custard, leave some to pipe around the edges. Add the chocolate sprinkles and halved cherries, leave to set then serve up the nostalgia!


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