Start this recipe by mixing together the mascarpone cream, custard and zest of 2 oranges and place in the fridge. Next, heat a small pan and cook together the sugar, 1 tot alcohol, orange segments and dried cranberries for just 5 minutes. Remove off the heat and allow to cool down completely. Next you can put the trifles together. Take 4 jars and crumble the fruit cake into the bottom. Soak with the remaining alcohol then top with half of the orange custard mixture. Spoon over the cooked orange and cranberry mixture and top with half of the chopped chocolate and hazelnuts. Spoon over the remaining custard mixture and decorate with the remaining chopped chocolate and hazelnuts. Place into the fridge and chill for at least an hour. To serve, remove the trifles from the fridge and tie a nice thin Christmas ribbon around the jars.

Serves 4

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