• 4 leaves gelatine
  • 500ml smooth blood orange juice
  • 8 amaretti biscuits, crumbled, plus extra finely crumbled to serve
  • 300ml ready-made vanilla custard
  • 200ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract


  • STEP 1

    Put the gelatine leaves in a bowl of cold water and leave for 10 minutes.

  • STEP 2

    Heat the orange juice in a pan to just below simmering point then take off the heat.

  • STEP 3

    Add the gelatine and stir until dissolved. Cool, then strain into the bottom of four serving glasses. Chill in the fridge for 2 hours (or overnight) until set.

  • STEP 4

    Mix the amaretti into the custard and spoon over the jellies. Softly whip the cream with the icing sugar and vanilla, then put a dollop over the custard on each. Finish with more finely crumbled amaretti.

Check out our other trifle recipes

Trifle Recipe with Gingerbread, Caramel and Pear

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating