Description
A refreshing, non-alcoholic twist on a classic dessert featuring zesty clementine jelly, sponge cake, and a creamy sparkling juice sabayon.
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
Instructions
- Halve 8 clementines, remove seeds, and blend whole (with peel) and 75g sugar in a processor. Strain through a sieve to get smooth juice.
- 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.
- Peel remaining clementines and segment them. Place cake fingers in a bowl, top with segments, and pour over the jelly mixture. Chill until set.
- 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.
- 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