Ingredients

Trifle ingredients

5 trifle sponges, sliced in half lengthwise

3 tbsp (80 g) your favourite marmalade

4 tbsp whisky, Madeira or favourite tipple

4 oranges or 6 clementines

2 bananas

500 g vanilla custard

1 tsp vanilla paste

2 tbsp icing sugar

300 ml double or whipping cream

Caramelised pecan praline
50 g pecans
75 g caster sugar

 Method

1. Spread the marmalade over half of the trifle sponges, then top with the second slices to create five sandwiches. Cut each sandwich into three and place in the base of a large glass bowl. Spoon over the whisky or Madeira.

2. Remove the zest from one orange (or clementine). Squeeze the juice and pour over the trifle sponge.

3. Slice off the skin and white pith from the other oranges, and cut into 0.5 cm slices. Slice up the bananas. Arrange both on top of the trifle sponges.

4. Add two-thirds of the orange zest to the custard, mix, then spoon over the oranges.

5. Sift the icing sugar into the cream, add the vanilla, and lightly whip, creating soft folds. Spoon over the custard. Cover and leave to chill.

6. Place pecans on baking parchment on heatproof surface. Heat caster sugar over a medium heat in a saucepan, without stirring. When the sugar has melted around the edge, give the pan a shake. Stir gently with a wooden spoon until the caramel has melted. Continue cooking until the sugar turns the colour of dark honey. Pour the caramel pour the pecans. Leave to cool, then lightly crush.

7. When ready to serve, sprinkle over the crushed praline and the remaining orange zest.