This deliciously sweet blueberry and orange trifle is sure to impress your friends and family. With layer upon layer of fresh cream, vanilla custard and heaps of blueberries and orange, this mouth-watering trifle is full of flavour. This recipe serves 6 people and takes 20 mins to rustle up.
- 4 blueberry muffins
- 2 oranges
- 3-4 tbsp Grand Marnier or Cointreau
- 200g fresh blueberries
- 250-500g fresh vanilla custard
- 300ml whipping cream
Slice the muffins and arrange them evenly in the base of a serving dish.
Finely grate the rind of 1 orange and zest in strips the rind of the other orange. Peel and segment oranges, catching any juice that runs out and then squeeze the membranes to extract any other juice before discarding them.
Mix the orange juice with the Grand Marnier, or Cointreau, and spoon over muffins. Scatter over most of the blueberries and orange segments. Mix the finely grated orange rind into the custard and pour it over the muffins.
Whip the cream until it forms soft peaks and then spoon it on to the trifle. Scatter over the remaining blueberries and strips of orange zest. Keep the trifle chilled until serving,
Top tip for making Blueberry and orange trifle
This trifle is best eaten on the day it’s made.