Jo Pratt's Winter Trifle

Name: Jo Pratt's Winter Trifle
Prep time: 15 min
Total time: 15 min
Cuisine: British
Ingredients: 1 Jamaican Ginger Cake; 2-3tbsp Grand Marnier or Cointreau; 3 bananas, peeled and sliced; 3 satsumas, peeled and broken into segments; 3 oranges; 2 balls stem ginger; 200ml double cream; 200ml chilled custard; 4tbsp stem ginger syrup

Over a year ago 3,590 views

Prep: 15 mins

British Dessert 🎉 Party Food 👨‍👩‍👧‍👦 Family Food ❄️ Winter

Ingredients

1 Jamaican Ginger Cake
2-3tbsp Grand Marnier or Cointreau
3 bananas, peeled and sliced
3 satsumas, peeled and broken into segments
3 oranges
2 balls stem ginger
200ml double cream
200ml chilled custard
4tbsp stem ginger syrup

Accompaniment

Description

Impressive: This winter trifle recipe includes boozed-soaked Jamaican ginger cake

Method

1
Cut the cake into 1-2cm thick slices and place in the bottom of a glass dish. Sprinkle over the Grand Marnier or Cointreau and scatter over the banana and satsuma. Cut the top and bottom off the oranges, and sit each one flat on the chopping board. Slice away all the peel and pith, then cut out each individual segment over the trifle bowl, so that any juice is caught. Finely dice the stem ginger and scatter most of it into the bowl, reserving the rest to decorate the top of the finished trifle.
In a large bowl, whisk the double cream until it forms firm peaks. Add the custard and the ginger syrup. The mixture needs to have a soft-peak consistency, so whisk further if necessary.
Spoon the cream and custard mixture over the trifle and scatter on the reserved ginger. You can serve the trifle straight away or, even better, keep in the fridge to chill for a couple of hours before serving.