Clementine trifle topped with flaked almonds

Clementine trifle

  • serves 8
  • Easy

This clementine trifle recipe with complex, subtle spicing comes from The Bath Priory. Make it for a quick and easy crowd-pleasing Christmas dessert.


Try this clementine trifle recipe, then check out our Baileys trifle, sherry trifle, Christmas trifle and more Christmas dessert ideas.



  • golden caster sugar 150g
  • cardamom pod 1
  • vanilla pod 1, split lenthways
  • cinnamon stick ½
  • star anise 2
  • fennel seeds ½ tsp
  • clementines 10, peeled and pulled into segments
  • double cream 300g
  • Cointreau 2 tbsp
  • madeira cake 1, cubed
  • icing sugar 1 tbsp
  • flaked almonds a handful
  • whole milk 500ml
  • vanilla pod 1, split lengthways and seeds scraped
  • egg yolks 8
  • golden caster sugar 75g
  • plain flour 30g
  • cornflour 15g


  • Step 1

    Put the sugar and spices into a pan with 500ml water, bring to a simmer, then take off the heat and leave to infuse for 30 minutes. Remove all the white pith from the clementine segments, put in a bowl and pour over the sugar syrup through
    a sieve to catch the spices. Cool completely, cover and chill overnight.

  • Step 2

    For the crème pâtissière, bring the milk to a simmer with the split vanilla pod and seeds, and infuse for 5 minutes on a low heat. Whisk the egg yolks and caster sugar together with electric beaters until light and fluffy, then add the flours and mix until smooth.

  • Step 3

    Pour about ¼ of the hot milk into the creamed eggs and flour and mix in, then whisking continually, slowly add the remaining milk. Pour into a clean saucepan and bring to a simmer while whisking, and cook for a few minutes until thickened and custard-like. Pour the mixture through a fine sieve into a clean bowl. Cover with clingfilm, letting the clingfilm touch the surface of the crème pâtissière (this will stop a skin forming). Cool, then chill.

  • Step 4

    Whisk the cream until soft peaks form. Weigh out 300g of the crème pâtissière and gently fold the cream into it to form a vanilla mousseline. You will have a bit of crème pât leftover but it will keep in the fridge for a few days. (Mix it with an equal quantity of whipped cream and serve with poached fruit)

  • Step 5

    Pour the clementine and sugar syrup through a sieve, reserving the liquid. Chop the segments into thirds. Add the Cointreau to the reserved syrup, then drop in the sponge cubes for a few seconds, before scooping out with a slotted spoon.

  • Step 6

    Put the soaked sponge into the bottom of a trifle bowl and add the chopped clementines. Transfer the vanilla mousseline to a piping bag fitted with a star nozzle and pipe the cream in blobs over the trifle (or spread the cream on top using a spatula). Chill until ready to serve.

  • Step 7

    Sift the icing sugar over the flaked almonds and toast in a frying pan over a medium heat until they are a deep golden colour. Cool completely. When ready to serve, sprinkle the cooled almonds over the top of the trifle.

Also try our other trifle recipes

Trifle Recipe with Gingerbread, Caramel and Pear

Nutritional Information

  • Kcals 611
  • Fat 34.9g
  • Saturates 18.9g
  • Carbs 62.7g
  • Fibre 1g
  • Protein 9.1g
  • Salt 0.5g