Caramelised clementine and almond trifle recipe
Make this ultimate clementine trifle recipe with soft sponge, caramelised clementines, thick custard, cream and an amaretto crunch.
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Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Hand mixer
- Mixing bowl
- Skewer
- Cooling rack
- Nonstick skillet
- Whisk
- Plastic wrap
- Bread knife
- Cutting board
- Pan
- Fine-mesh sieve
- Trimming knife
- Trifle dish
- Spoon
- Kitchen scale
- Measuring cup
- Pastry brush
- Wooden spoon
- Sifter
- Saucepan
Ingredients
- 12 clementines
- 50g caster sugar
- 4 tbsp amaretto
- Amaretti biscuits to sprinkle
- Whole skin-on almonds, halved or roughly chopped, to sprinkle
- 100g unsalted butter, softened, plus extra to grease
- 100g caster sugar
- 2 medium free-range eggs
- 100g self-raising flour
- 30g ground almonds
- 300ml whole milk
- 175ml double cream
- 1 vanilla pod, seeds scraped
- 6 medium free-range egg yolks (see tips)
- 50g golden caster sugar
- 40g cornflour
- 500ml double cream
- 50ml amaretto
- 100g icing sugar, sifted
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