Chocolate orange Tini trifle

• Madeira cake300g g

  (store‑bought or find recipe at bbcgoodfood.com), cut into 3 cm pieces

• double cream↗600ml ml
• golden sugar↗200g g
• large orange↗1

  and 1 lemon, zest and juice (need 100 ml total juice)

• marmalade↗50g g
• vodka↗75ml ml
• peaches400g can g

  or apricots, drained and finely chopped

• orange↗1

  or 3 clementines, peeled and sliced

• milk chocolate↗100g g
• ready vanilla custard500ml ml
• double cream↗500ml ml
• large eggs↗3

  separated

• golden sugar↗1 tbsp tbsp
• natural yogurt↗200g g
• dark chocolate↗200g g
• шоколадні кнопки↗

  підготовлена цедра апельсина, подрібнений біскотті або золоті посипки

Step-by-step instructions

1. 1

   To make the posset, place the cream, sugar and both zest strips in a saucepan and bring to a gentle boil. Increase the heat and simmer for exactly 3 minutes, then remove from the heat and add the citrus juice, stirring. Strain the mixture into a large bowl for the trifle and chill for at least 4 hours or overnight until set.

2. 2

   Scatter the Madeira cake pieces over the posset layer.

3. 3

   To make the fruit layer, combine the marmalade and vodka, pour over the chopped fruit and mix. Pour the mixture over the cake pieces and return to the refrigerator to chill.

4. 4

   Meanwhile, prepare the custard. Place the chocolate and custard in a saucepan, stirring over low heat, and gently heat until the mixture is very hot and the chocolate melts. Let it cool, stirring occasionally to prevent a skin forming. After cooling, pour it over the fruit layer.

5. 5

   To make the mousse, place the cream and egg whites in separate bowls, adding a pinch of salt to the whites. Using a very clean electric mixer, beat the egg whites to stiff peaks, add the sugar and beat quickly again. Whip the cream until it just holds shape, then gently fold in the yogurt.

6. 6

   Chop the chocolate, place it in a bowl set over a saucepan of simmering water, and stir until melted, or melt it in the microwave in short bursts. Let it cool for 3‑5 minutes, then add the yolks and stir.

7. 7

   Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, preserving as much air as possible. When no visible streaks remain, spoon the mousse over the trifle. Garnish with chosen toppings. It will keep in the refrigerator for up to three days without toppings.