Clementine & Prosecco Trifle
Trifle is a Christmas classic, but this version feels sparkling and light, a citrus burst with a little fizz to wake up the palate after the richness of the main meal. Juicy clementines are layered with soft sponge, a splash of prosecco, custard, and cream. It’s indulgent yet refreshing, like a glass of bubbly in dessert form.
Ingredients (serves 8–10)
- 1 madeira loaf cake or sponge fingers
- 150ml prosecco
- 6 clementines, peeled and sliced into rounds
- 500ml fresh custard
- 400ml double cream
- 2 tbsp icing sugar
- Zest of 1 clementine, to decorate
Method
- Slice the cake and arrange in the base of a trifle dish. Drizzle with prosecco.
- Layer clementine slices over the sponge and round outerside of the bowl.
- Spoon custard on top and smooth into an even layer.
- Whip cream with icing sugar to soft peaks, then spread over custard.
- Chill for at least 2 hours before serving.
Serving Tip: Scatter with clementine zest or a handful of sugared cranberries for sparkle.
Make Ahead: Can be made the day before and chilled until serving.
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