Christmas Trifle

Serving size: 4
Preparation time: 20 minutes + resting
Cooking time: 15 minutes

200g 70% chocolate
4 egg whites, whisked to hard peak
100g caster sugar
100ml double cream
Pinch of ground cinnamon
Pinch of ground clove
25ml Drambuie
300ml double cream
50g icing sugar
1 teaspoon vanilla essence
The fillets, zest and juice of 2 blood oranges
100g Demerara sugar
50ml Cointreau
Small pinch of ground star anise
50g toasted hazelnut, chopped

Featured in:
December 2013

Heat the double cream with all the spices, chop the chocolate and add the cream – mix well.

Whip the egg with the sugar, and gently fold in the chocolate mousse. Add the Drambuie and half-fill 4 tall glasses.

Whip the cream, vanilla and sugar together to soft peak and divide between the 4 glasses. Refrigerate for 2 hours.

Place a non-stick pan on medium heat, add the Demerara sugar and let caramelise slightly. Add the orange fillets and cook on high heat for 1 minute. Add the juice and zest, set aside to cool down completely before dividing between the 4 glasses.

Never miss a copy!

Big savings when you take out a subscription.

A gift to enjoy throughout the year.An annual subscription to Lincolnshire Life and The Lincolnshire Poacher will brighten the Christmas stocking of anyone who relishes life in our wonderful county. Subscriptions are priced from £32. You can order online at or call 01522 689671. ... See MoreSee Less