Blood orange & coffee trifle

Ingredients

For the blood orange marmalade

• 5 blood oranges
• 600g jam sugar

For the blood orange jelly

• 4 blood oranges
• 25g caster sugar
• 2 leaves of gelatine

For the custard base

• 300ml double cream
• 700ml whole milk
• 4 large egg yolks
• 75g caster sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract

For the coffee crémeux

• 250ml custard
• 100g dark chocolate, finely chopped
• 25ml cold black espresso

For the blood orange custard

• 750ml custard
• Zest of 1 blood orange, finely grated
• Juice of ½ blood orange

To assemble

• 200g sponge fingers
• 6-8 tbsp blood orange marmalade
• 4 blood oranges, peeled and sliced into 5mm rounds
• 6 tbsp coffee liqueur
• 250ml double cream
• Cocoa powder, for dusting

Method

First, make the marmalade. Pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Add the zest to a saucepan, pour in 750ml cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool.

Juice the oranges, then add to a saucepan, along with 350ml water. Add the sugar and bring to the boil, stirring until dissolved. Finely slice the zest, add to the pan and boil rapidly for about 20 mins, until setting point is reached (approximately 105C if using a jam thermometer). To test the setting point, spoon a small blob of marmalade onto a chilled saucer, let it cool for 1 min, then push it gently with the back of a teaspoon. If the marmalade crinkles, you’re there; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars.

To make the blood orange jelly, peel the oranges, then blitz the flesh in a food processor. Strain the juice through a jelly bag or fine sieve, then discard any leftover pulp. Add 200ml juice and the sugar to a saucepan then stir on a medium heat until the sugar has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the hot juice. Stir until the gelatine has dissolved, then pour the jelly into the base of a large trifle dish. Refrigerate until set.

To make the custard base, warm the cream and milk in a pan on a gentle heat, stirring occasionally until just about to boil. In a bowl, whisk the egg yolks, sugar, cornflour and vanilla extract, then gradually whisk in the hot creamy milk. Pour the mixture back into the saucepan and stir on a low heat for 6-8 mins until the custard has thickened (make sure it never boils).

To make the coffee crémeux, pour 250ml of the hot custard into a bowl, then stir in the chopped chocolate until melted. Stir in the coffee and set aside to cool, along with the remaining custard.

Finally, assemble the trifle. Arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade, then drizzle over half of the coffee liqueur. Next, arrange the blood orange slices around the dish on their sides, so that you can see the rounds through the side of the dish. Stir the orange zest and juice into the cooled custard, then spoon that on top. Add another layer of sponge fingers, marmalade and liqueur.

Spoon over the coffee crémeux, then whip the double cream until forming soft peaks. Spoon on top of the coffee crémeux, then finish with a dusting of cocoa powder.

Image: Stuart Ovenden