Bake-Off champion and baking aficionado Edd Kimber steps into the limelight in this week’s Chefs Series with his super simple Chocolate Orange Trifle. This boozy treat is the perfect grand finale for any Christmas feast.
After his rise to fame as the very first winner of The Great British Bake Off, Edd Kimber has since continued to showcase his baking talents. From TV appearances on Good Morning America and The Alan Titchmarsh Show to publishing a string of cookbooks, Kimber has truly become a master of his craft.
This recipe comes courtesy of Waitrose
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- 200g sponge fingers
- 100ml Cointreau (or other orange liquor)
- 100g fine cut marmalade
- 2 large oranges (scrubbed), zested, peeled and sliced into 1cm rounds
- 450ml double cream
- 1 tsp vanilla bean paste
- 40g caster sugar
- 40g flaked almonds
- 500ml whole milk
- 200g light brown soft sugar
- 3 large eggs
- 25g cornflour
- 2 tbsp cocoa powder
- 100g dark chocolate, finely chopped
To make the custard, put the milk and 100g light brown soft sugar in a large saucepan and bring up to a simmer. Meanwhile, in a large bowl, use a balloon whisk to whisk together the eggs, remaining 100g sugar, cornflour, cocoa powder, and a large pinch of fine salt until smooth. Pour the hot milk over the egg mixture, stirring constantly with the whisk. Pour the custard back into the pan and put over medium-high heat. Whisk constantly until the custard thickens and starts to bubble. Cook for a further minute before removing from the heat and immediately scraping into a clean bowl. Add the chocolate and stir together until the chocolate has fully melted. Put a sheet of baking parchment onto the surface of the custard to prevent a skin from forming and chill for 2 hours.
For the base layer, break the sponge fingers into thirds. In a large bowl, whisk together the Cointreau and marmalade, then stir in the fingers until evenly coated. Stir through ½ the orange slices (you may want to halve them), then arrange the rest of the slices around the edge of a trifle bowl. Spoon the sponge mixture into the bottom of the trifle bowl, then pour the cooled custard over the sponge fingers, spreading into an even layer. For the topping, in a large bowl use a balloon whisk to whip the double cream and vanilla bean paste until it just holds soft peaks, then dollop this mixture over the custard. Chill for at least 2 hours, until ready to serve.
To make the praline topping, put the caster sugar in a small saucepan and put over medium heat until the sugar has dissolved and caramelised, turning a rich golden brown. Add the almonds and use a wooden spoon to mix. If the caramel seizes or thickens, put the pan back on the heat briefly, just until the caramel liquefies again. Scrape the mixture onto a parchment-lined baking tray and spread into a thin layer. Set aside until fully cooled. Using a sharp knife, cut the praline into small chunks. Just before serving, scatter the praline over the trifle along with the orange zest.
This is best served on the day it’s assembled. The custard can be made a day or two in advance and chilled until needed.