4-6 servings. Okay, just 4. Ahem.
about half a packet of jaffa cakes – okay to use stale-ish ones
half a packet (~70g) of orange jelly, and
half a pint of hot water to make it up
half a smallish tin of mandarins
200g (half a tin) of custard
up to about 125g mascarpone
~150ml double cream
- Line the bowl you’re making the trifle in with jaffa cakes – I had one in the bottom and five around the edge. Chocolate side out, I’d say. Use what you need/can fit, or even cut/break them up. Alternatively, make individual portions in separate dishes, maybe with a jaffa cake each?
- Add the mandarins, but not too much of the liquid.
- Make up the jelly according to pack instructions – it’s about 1 pint of hot water for the full block, so I was using half. Feel free to be naughty and replace a wee bit – but not too much! – of the water with vodka or cointreau or grand marnier.
- Pour jelly mix over the jaffa cakes and mandarins – I suppose the aim is to cover, although little bits of my cake stuck out at the side. Leave to set, in the fridge.
- Whisk the ready-made custard with mascarpone. You could do the whole making-your-own, but I’m lazy! 😉
- Top the set jelly-mix with the custard-mix, and top this with the whipped up cream.
- If you like, decorate the top with sprinkles, chocolate curls, or mandarins – whatever floats your boat 🙂
I sort of made this up as I went along, as you can probably tell!, cobbling together hints from several different web sites and using the mascarpone/custard mix from another recipe! The above was a test version, hence the rough ingredients quantities.
The driver was mainly using up stale jaffa cakes, which replace the more standard sponge in a traditional trifle. The chocolate really adds something, and goes well with the orange – well, jaffa cakes! 🙂