Delia Smith Orange Trifle Recipe

This Delia Smith Orange Trifle Recipe is a zesty and luxurious recipe, which features Seville orange marmalade and dry Madeira wine. It’s a sophisticated dinner party dessert, ready in about 1 hour (plus chilling time).

Delia Smith Orange Trifle Recipe Ingredients

For the Trifle Base

• 5 trifle sponges
• 2-3 level tablespoons Seville orange marmalade
• 5 fl oz (150 ml) Sercial (dry) Madeira wine
• 2 bananas, sliced

For the Caramel Oranges

• 3 large navel oranges
• 2 level tablespoons soft dark brown sugar
• 1 tablespoon Cognac

For the Custard

• 5 large egg yolks
• 1 oz (25 g) caster sugar
• 1 level teaspoon cornflour
• A few drops pure vanilla extract
• 15 fl oz (425 ml) double cream

For the Topping

• 10 fl oz (275 ml) double cream, whipped
• 2 tablespoons hazelnuts, lightly toasted and roughly chopped

How To Make Delia Smith Orange Trifle Recipe

1. Prepare the Sponges: Split the trifle sponges in half lengthways. Spread each half generously with the Seville orange marmalade, then reform them into sandwiches. Spread the top of each sandwich with more marmalade. Cut each one across into three pieces. Arrange these sticky pieces in the base of a 3-pint glass bowl.
2. Soak the Cake: Make a few stabs in the sponges with a sharp knife. Carefully pour the Madeira wine all over them, distributing it as evenly as possible. Leave this aside to allow the sponges to soak up all the liquid.
3. Segment the Oranges: Grate the zest from 1 of the oranges and set aside. Using a very sharp knife, pare off all the skin and pith from all 3 oranges. Holding each orange over a bowl to catch the juice, cut out the segments by slicing between the membranes. Cut each segment in half and place in a bowl with the zest. Reserve 1 tablespoon of the caught juice.
4. Make the Caramel: In a small pan, dissolve the dark brown sugar with the 1 tablespoon of reserved orange juice over gentle heat. Once dissolved, turn the heat up to caramelize the mixture. It is ready when it turns one shade darker and looks syrupy. Remove from heat and add the Cognac (it will splutter). Pour this hot caramel over the orange segments.
5. Make the Custard: In a basin, mix the egg yolks, caster sugar, cornflour, and vanilla extract. Bring the 15 fl oz of double cream to a simmering point in a saucepan. Pour the hot cream over the egg mixture, whisking well. Return the whole lot to the saucepan. Re-heat gently, whisking constantly, until the custard has thickened.
6. Cool and Strain: Let the custard cool. Meanwhile, strain the caramel oranges, reserving the caramel juice. Arrange the orange segments in amongst the sponge cakes in the bowl. Tip the bowl from side to side to ensure the Madeira is fully soaked in.
7. Assemble: Slice the bananas thinly and scatter them into the bowl, pushing some slices down the sides for visual appeal. Stir the reserved caramel juice into the cooled custard. Pour the custard over the fruit and sponge layer.
8. Chill and Serve: Cover with clingfilm and chill for several hours. Just before serving, top with the whipped cream and scatter with the toasted hazelnuts.

Recipe Tips

• The Cornflour Safety Net: Delia includes cornflour in the custard to stabilize it. If the custard looks slightly curdled while cooking, don’t panic—remove it from the heat and whisk vigorously. The cornflour helps pull it back into a smooth texture.
• Sercial Madeira: This specific type of Madeira is dry and nutty, which balances the sweetness of the caramel and fruit. If you can’t find it, a dry Sherry is a reasonable substitute.
• Segmenting is Key: Removing the pith from the oranges is essential for the texture. If you leave the membrane on, it becomes chewy and unpleasant in the soft trifle.
• Toasting Hazelnuts: Toast the nuts under a grill or in a dry pan just until they smell fragrant. This releases their oil and adds a necessary crunch to the soft dessert.
• Chill Time: This dessert improves with time. Making it in the morning for an evening dinner allows the flavors of the alcohol, fruit, and sponge to meld perfectly.

What To Serve With Delia Smith Orange Trifle Recipe

This is a rich and boozy dessert that stands on its own.

• Coffee: A strong espresso cuts through the double cream richness.
• Dessert Wine: A glass of chilled Muscat or Sauternes.
• Shortbread: If you want extra crunch on the side.

How To Store Delia Smith Orange Trifle Recipe

• Refrigerate: Keep the trifle covered with clingfilm in the refrigerator. It is best eaten within 24 hours, as the bananas may start to soften and brown slightly, though the alcohol helps preserve them.
• Leftovers: It will keep for up to 2 days, but the whipped cream topping may start to deflate.
• Freeze: Do not freeze this trifle. The custard will split, and the fruit will become mushy upon thawing.

Delia Smith Orange Trifle Recipe Nutrition Facts

• Calories: 650
• Total Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 210mg
• Sodium: 80mg
• Total Carbohydrates: 45g
• Dietary Fiber: 3g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Delia Smith Lemon and Blueberry Cake Recipe
• Delia Smith​ Cranberry Relish Recipe
• Delia Smith Lemon Curd Recipe