Bored with traditional trifle? Then try this tasty variation – it makes a pleasant change and it’s very easy!
Chocolate Orange Trifle: costs c. £4, makes c. 10 servings
1 chocolate Swiss roll, preferably with chocolate cream filling but NOT chocolate-coated
1 pack orange jelly
1 tin mandarin orange segments in juice
1 pack chocolate and 1 pack vanilla blancmange
2 pints milk
1 can chocolate squirty cream
(optional) 1 miniature Cointreau/grated zest of 1 orange
Slice the Swiss roll and arrange slices in the bottom of a large glass bowl (capacity c. 4 pints). Drain the tin of mandarin segments (reserving the juice) and arrange on top of the Swiss roll. (Optional: sprinkle with Cointreau, reserving 1 dessert-spoonful).
Make up the jelly according to packet instructions, using the reserved juice as part of the liquid; allow to cool slightly, then pour over the cake/orange segments. Allow to cool to room temperature then refrigerate until set.
Make up the chocolate blancmange according to the packet instructions, using 1 pint of the milk. Pour over the jelly, allow to cool to room temperature then refrigerate until set.
Make up the vanilla blancmange according to the packet instructions, using the other pint of milk. (Optional: stir in the remaining Cointreau/grated orange zest). Pour on top of the chocolate blancmange and allow to set as above.
Just before serving, squirt chocolate cream generously all over the top. (NB: canned cream doesn’t hold its shape for long. If you don’t plan to use the whole trifle at once and want a more durable dessert, it’s better to whip your own cream and flavour it with cocoa/sugar or grated chocolate).
Serve forth to the delight of your guests – the layers look pretty in the bowl, and it’s a nice treat for chocolate fans!