Blood Orange and Whisky Marmalade Trifle
5 trifle sponges, sliced in half lengthwise
3 tbsp (80g) The Cherry Tree Orange with Whisky Marmalade
4 tbsp whisky
4 blood oranges
500g vanilla custard
1 tsp vanilla extract
2 tbsp icing sugar
300ml double or whipping cream
2 tbsp flaked almonds, toasted
Spread The Cherry Tree Orange with Whisky Marmalade over five slices of the trifle sponges, then top with the second slices to create five sandwiches. Cut each sandwich into three and place in the base of a large glass bowl. Spoon over the whisky.
Remove the zest from one oranges and juice. Pour the juice over the trifle sponge.
Remove the skin and white pith from the other two oranges, and cut into 0.5 cm slices. Slice up the bananas. Arrange both on top of the madeira cake.
Add two-thirds of the orange zest to the custard, mix, then spoon over the oranges.
Sift the icing sugar into the cream, add the vanilla extract, and lightly whip, creating soft folds. Spoon over the custard. Cover and leave to chill.
When ready to serve, sprinkle over the toasted almonds and the remaining orange zest.