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No Christmas is complete without trifle! This one is a little bit different and swaps out sherry for Cointreau along with your favourite fruit. It's a real showstopper so give it a go!

Berrylicious Boozy Orange Trifle

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Prep Time 15 minutes
Total Time 18 minutes
Servings 10 people

Ingredients
  

  • 1 swiss roll raspberry or strawberry
  • 150 ml cointreau
  • 135 g jelly raspberry or strawberry
  • 230 g strawberries quarters
  • 135 g raspberries
  • 300 g mandarin oranges in juice
  • 1 lt custard
  • 500 g whipping cream
  • 8 fresh cherries to decorate
  • 8 meringues
  • chocolate shavings to decorate

Instructions
 

  • Cut the swiss roll into 14 pieces and place around the bowl and on the bottom.
  • Pour over 35 ml of Cointreau on the sponge and add the strawberries and raspberries in the middle and pour over the rest of the Cointreau onto the fruit.
  • Drain the juice from the tinned mandarins in a jug, place the oranges around the edges and the rest scattered in the middle. Pour the juice over.
  • Prepare the jelly to the instructions on the packet, pour it over the fruit and sponges then place in the fridge overnight.
  • The next day pour the custard over the layer of jelly, smooth over and place back into the fridge for at least 5 hours of overnight.
  • Whip your cream up to soft peaks and gently add a layer on top of your custard. There will be some extra cream left over so whisk it up a bit more until it gets a bit stiffer. Add your 8 meringues around the edge and either pipe or place a small amount of cream in 8 locations in between the meringues, then place a cherry on top.
  • Finish with some grated chocolate.
  • Serve and enjoy!