Clementine Hazelnut Trifle


  • 20 lady finger biscuits, roughly broken
  • 50ml sherry (optional)
  • 100ml Orange Juice
  • 400g mascarpone
  • 200ml Avonmore cream
  • 3/4 tsp. Ground Ginger
  • 50g caster sugar
  • 1 orange or clementine, zest and Juice
  • 500ml Avonmore Custard
  • 500ml Avonmore Whipped Cream
  • 3 tbsp. toasted chopped hazelnuts
  • 7 clementines, sliced
  • To Decorate Mint Leaves
  • 2 tbsp. Pomegranate seeds
  • 1 Large Glass Bowl


“The citrus blends so well with all the Christmas flavours and the smooth scrumptious Avonmore cream and custard go hand in hand”

  1. Place about 10 biscuits in the base of the bowl, mix the sherry and orange juice and pour over ½ of the mix.
  2. Whisk together the mascarpone, Avonmore Cream, sugar, ground ginger and orange/clementine zest and juice. It must be smooth.
  3. Spoon a thick layer of Avonmore custard over the biscuits. Spread the flavoured mascarpone cream over the custard.
  4. Dip the remaining biscuits into the orange-sherry mix and place onto the mascarpone cream, leaving a slight edge near the glass so that you can place the clementine slices onto the sides of the bowl.
  5. Carefully peel the sliced clementines and place around the sides. Add another layer of custard.
  6. Finally, spoon the Avonmore whipped cream on top. Arrange mint leaves on top and sprinkle the toasted hazelnuts over together with the pomegranate seeds.
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