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Chocolate Orange Trifle

Submitted by Paula 11 June 2009

Remove from the fridge 15 mins before serving.



2 Chocolate Swiss Rolls,4 tbsp Orange Juice,4 tbsp Tia Maria,8 cubes of Orange Jelly,2 Cans of Mandarin Segments in Juice,350ml Cold Custard (can be home or ready made),350ml Double Cream,1 tbsp Icing Sugar (sifted),1 tsp Cointreau,49g Bar of Dark Chocolate Orange (or similar),


Slice the swiss rolls into 1cm thick pieces and line the bottom and half way up the sides of the glass bowl.
Mix together, 2 tbsp of orange juice and 2 tbsp of the Tia Maria, poor over the sponge and leave to absorb.
Drain the juice from the mandarin segments, spoon the fruit on to the sponge so that it is level with it.
Disolve the jelly cubes in 1/4 pt of boiling water, add the remaining orange juice, Tia Maria and a few tbsp of the juice form the fruit. Make up to 1/2 pt with cold water and gently pour over the fruit so that it is all covered.
Place the bowl in the fridge and leave the jelly to set.
Once set cover with the custard.
Whip up the double cream with the icing sugar and Cointreau. Then spread this gently over the custard.
Grate the chocolate over the cream.
Place in the fridge until ready to serve.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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