Irresistible Clementine and prosecco trifle Recipe

Winter always makes me crave bright, sunny flavors to cut through the gray days and long nights.

This Clementine and prosecco trifle brings that exact burst of sunshine with its layers of zesty fruit and creamy custard.

What Sets This Clementine and prosecco trifle Apart

Most trifles rely on heavy jams or thick custards that can feel overwhelming after a big meal.

The fresh fruit puree in this Clementine and prosecco trifle keeps everything light and refreshing on the palate.

It is surprisingly simple to assemble ahead of time, making it a stress-free option for hosting friends.

If you enjoyed this citrusy treat, you’ll want to try my Ultimate whole orange cake recipe next, plus the Zesty fig cookie bundles recipe delivers the same bold flavors.

Everything You Need for Perfect Clementine and prosecco trifle

Here are the fresh ingredients you will need to gather for this recipe:

• Clementines: Fresh, firm fruit is essential here as we use both the juice and the peel for maximum flavor.
• Golden Caster Sugar: This dissolves quickly and adds a subtle caramel note that pairs lovely with citrus.
• Gelatin Leaves: These provide the structure for the jelly layer without making it rubbery.
• Madeira Cake: A sturdy sponge that absorbs the juices well without completely disintegrating.
• Whipping Cream: Used for the final topping to add a cloud-like finish.
• Non-Alcoholic Sparkling Wine: I use a dry sparkling white grape juice or non-alcoholic prosecco to keep this family-friendly while retaining the bubbles.
• Egg Yolks: The base of our rich sabayon custard layer.
• Pistachios: Finely chopped nuts add a necessary crunch and beautiful color contrast.

My Method for Clementine and prosecco trifle

Let’s get cooking!

1. Start by preparing the fruit base for the jelly. Halve eight of the clementines and remove any seeds, then place the whole fruits (peel included) into a food processor with the sugar and blitz until you have a puree. Pass this mixture through a fine mesh sieve into a bowl, pressing firmly with the back of a spoon to extract as much juice and flavor as possible while leaving the pith behind.
2. Prepare the gelatin mixture for the setting process. Place the gelatin leaves in cold water to soften for a few minutes, then heat a small amount of the non-alcoholic sparkling wine in a pan until warm but not boiling. Squeeze the excess water from the gelatin, stir it into the warm liquid until dissolved, and then whisk this mixture into your reserved clementine juice.
3. Build the foundation of the dessert in a large glass bowl or individual serving glasses. Cut the Madeira cake into fingers or cubes and arrange them at the bottom, then peel the remaining clementines, remove the white membrane, and scatter the segments over the cake. Pour the clementine jelly mixture over the sponge and fruit, then place the bowl in the fridge to set completely.
4. While the base chills, create the rich sabayon layer. Whisk the egg yolks and remaining sugar in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Slowly pour in the remaining non-alcoholic sparkling wine while whisking constantly with an electric mixer until the mixture becomes pale, thick, and holds its shape like softly whipped cream.
5. Finish the dessert once the sabayon has cooled and the jelly base is firm. Fold the cooled sabayon gently into the lightly whipped cream to create a luxurious topping that isn’t too heavy. Spoon this creamy mixture over the set jelly layer and refrigerate for another hour before garnishing with chopped pistachios and candied citrus just before serving.

My Best Tips for Perfect Clementine and prosecco trifle

When making the puree, press firmly on the solids in the sieve to extract every drop of that intense citrus flavor.

Ensure your Clementine and prosecco trifle jelly layer is fully set before attempting to add the cream topping.

I always keep the bowl for the sabayon suspended over the simmering water without letting the bottom touch the liquid to prevent scrambling the eggs.

Best Ways to Enjoy Clementine and prosecco trifle

Bring this dessert out of the fridge about thirty minutes before serving to let the flavors wake up.

I serve big scoops of Clementine and prosecco trifle in clear glass bowls so everyone can admire the beautiful layers.

Don’t forget to follow me on Pinterest for more easy dessert inspiration.

Clementine and Prosecco Trifle

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• Author: Amelia Bryan
• Total Time: 1 hr 50 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A refreshing, non-alcoholic twist on a classic dessert featuring zesty clementine jelly, sponge cake, and a creamy sparkling juice sabayon.

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Ingredients

• 260ml whipping cream, lightly whipped
• 130ml non-alcoholic sparkling white grape juice or non-alcoholic prosecco (divided)
• 3 large egg yolks
• 12 fresh clementines
• 105g golden caster sugar (divided)
• 4 slices Madeira cake, cut into fingers
• 2 leaves gelatin
• Chopped pistachios for decoration
• Candied citrus peel for decoration

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Instructions

1. Halve 8 clementines, remove seeds, and blend whole (with peel) and 75g sugar in a processor. Strain through a sieve to get smooth juice.
2. Soak gelatin leaves in cold water. Warm 2 tbsp of the non-alcoholic sparkling juice, then dissolve drained gelatin into it. Mix into the clementine juice.
3. Peel remaining clementines and segment them. Place cake fingers in a bowl, top with segments, and pour over the jelly mixture. Chill until set.
4. For the sabayon, whisk egg yolks and remaining 30g sugar over simmering water. Add remaining sparkling juice and whisk until thick and pale. Let cool.
5. Fold cooled sabayon into the whipped cream. Spoon over the set jelly layer. Chill for 1 hour before garnishing with pistachios.

Notes

This recipe uses non-alcoholic sparkling wine or grape juice to replace the traditional Prosecco for a family-friendly version.

• Prep Time: 35 min
• Chilling Time: 1 hr
• Cook Time: 15 min
• Category: Dessert
• Method: Chilling
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 38g
• Sodium: 0.2g
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 110mg

Keywords: clementine and prosecco trifle, non-alcoholic trifle, citrus dessert, holiday trifle, clementine recipes