place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To assemble the trifle, arrange half of the sponge fingers on top ...

Some of my almond macaroons are perfect with this trifle, along with some more fresh raspberries and some candied orange peel or even a few fine strips of fresh orange zest.

Sweet clementines, marmalade and orange liqueur bring a fresh take on the classic trifle. With homemade sponge and custard, but no jelly, it's a slightly more grown-up affair and the perfect ...

2. Next level sherry trifle We’ve taken this classic dessert up a notch with a few special touches in our next level version.

with the marmalade spread between them (as you would do when making a trifle) and drizzle with the 3 tbsp of liqueur or orange juice, or a mixture. Lay the orange segments on top. Add the zests ...

In a separate bowl, beat the mascarpone and fold it into the cream. Add the orange zest and juice and vanilla extract or paste and sift in the powdered sugar. Stir to mix. Drain the peaches and ...