Orange & Ginger Syllabub Trifle
Prep
25 mins
Cook
30 mins
Servings
8
Difficulty
Medium
This elegant trifle has become my go to dessert for entertaining because it's honestly so simple to pull together. The beauty of using a shop bought stem ginger loaf cake means you skip the baking entirely and can focus on the fun part, layering everything up. Fresh oranges bring brightness and vitamin C to cut through the richness, while the sherry and creamy custard create that luxurious syllabub texture everyone loves. It looks restaurant worthy but takes less than an hour from start to table, which is exactly the kind of magic I'm after when friends are coming round.
Ella x
Ingredients
- 1stem ginger loaf cake
- 5oranges(plus extra juice as necessary)
- 5 tbspsherry
- 500 gramsseriously creamy madagascan vanilla custard
- 200 mlsdouble cream
- 2 tbspcaster sugar
- 25 gramstoasted pistachios(toasted, chopped pistachios, to decorate)
Detail level
Instructions
- 1
Cut the cake into 3–4 long slices, then into triangles (or little houses, if you prefer) and use to line the base and sides of a large glass serving dish. Grate the zest from 2 of the oranges. With a serrated knife, remove the peel and any white pith from all of the oranges. Cut away the segments so that they are free of skin, working over a bowl to catch any juice.
- 2
Measure all the orange juice to give 150ml, making it up with extra juice if necessary, then mix the juice with the sherry. Reserve 5 tbsp of this mix for the syllabub and pour the remainder over the ginger cake. Arrange the orange segments over the cake and spoon over the custard to cover the fruit.
- 3
Whisk the cream until just thickened then whisk in the grated orange zest, caster sugar and reserved juice and sherry mix. Whisk until thick enough to just hold its shape. Drop spoonfuls over the custard to cover completely. Scatter with the toasted chopped pistachios and chill until ready to serve.
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