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Rosie Brandreth Poynter's chocolate orange trifle recipe

A festive bake from a festive Great British Bake Off champion

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🎵Festive bakes, festive bakes, tasty recipe. From Ro-sie, on the Bake Off show, everyone's favourite TV. 🎵(if you hadn't gathered, that's to the tune of Jingle Bells, honest)

That's right, Rosie Brandreth-Poynter is back teaming up with Liebherr, makers of awesome all things cool: fridges, freezers, fridge-freezers – and importantly, especially at Christmas, wine cabinets, for another epically festive recipe: chocolate orange trifle.

Chocolate orange is the flavour of the moment. Everyone's brought out chocolate orange flavoured things over the past few years, but this goes several delicious steps further.

Rosie says, "This chocolate orange trifle is a modern, and delicious twist on the Boxing Day classic.

"If making non-alcoholic, simple add orange extract to the cream, and skip the sponge soaking stage. To simplify, you can always buy a pre-made chocolate log and slice it up, but it is surprisingly easy to make from scratch.

"The chocolate custard is also simple to make from scratch and will impress your guests (but you could just add a little cocoa powder and orange liqueur to shop bought custard if preferred).

"The candied orange slices are an optional decoration, they also look great threaded on ribbons and hung up at Christmas."

Rosie won the festive special of the Great British Bake Off in 2020. In a recent interview with FoodTribe, she said, "That was amazing. Going back with no pressure at all, knowing what to expect, and knowing not to be an idiot and over complicate everything… I toned it down, well kind of, for me… but with no pressure, and it was the last one filmed that year. They’d filmed the celeb ones and all the main ones, so the crew was really relaxed, and it was just so much fun. Especially because we filmed it in peak Covid year. It was like, ‘oh my god there’s people, and I can talk to people, and because we’d been tested and in a temporary bubble, I can hug people’! Doing that in Covid year was pretty epic."

Rosie Brandreth-Poynter's chocolate orange trifle recipe

Chocolate orange trifle

A modern, and delicious twist on the Boxing Day classic.

Prep time1h
Cook time1h
Total time2h
Serves6
CuisineChristmas
MealDessert

Ingredients

  • ...For the Swiss roll...
  • 4 eggs (at room temperature, they won't whisk so easily if chilled)
  • 100g caster sugar
  • 50g self-raising flour (gluten-free self-raising flour works just as well)
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Icing sugar (to dust)
  • 4 tbsp orange liqueur to soak the sponge
  • ...For the cream filling...
  • 300ml double cream
  • 1 tbsp icing sugar
  • 1 tsp orange liqueur
  • Red food colour gel
  • ...For the custard...
  • 500ml milk (full fat or semi-skimmed)
  • 6 egg yolks
  • 100g caster sugar
  • 2 tbsp cornflour
  • 2 tbsp cocoa powder
  • 2 tbsp orange liqueur
  • Pinch of salt
  • ...For the candied orange slices...
  • 200g sugar
  • 200ml water
  • 1-2 small oranges, sliced thinly
  • ....To decorate...
  • 200ml double cream
  • Cocoa powder, to dust
  • Candied orange slices (from above)

Instructions

  1. Pre-heat the oven to 180C (fan) and line a Swiss roll tin (or any rectangular cake tin) with greased baking paper.

Make the Swiss roll

  1. Make the sponge by whisking the eggs, vanilla, salt and sugar together until pale and fluffy. This is easiest if done with an electric whisk and will take about ten minutes, the mix will be a very pale yellow.
  2. Sift in the flour and cocoa powder and fold together gently until well combined.
  3. Gently pour into the lined tin and for 8 minutes then check – the sponge should be light and springy to the touch.
  4. While the sponge bakes, lay out a spare piece of baking paper on the work surface and dust liberally with icing sugar.
  5. Immediately tip the cake onto the fresh paper, (removing the paper it was baked on) and roll tightly (short end to short end) – don’t burn your fingers! Leave to cool completely.
  6. Make the filling by whisking the cream to soft peaks, add the sifted icing sugar and liqueur and whip until firm and spreadable, move half of the cream mix to a separate bowl and add a few drops of red food gel, mix gently until evenly coloured.
  7. Unroll the sponge carefully and spread alternate stripes of red and white cream (spreading from short side to short side). This is easiest if piped, but spreading the cream on with a knife will also work, roll back up tightly.
  8. Wrap the whole sponge in food safe wrap and transfer to the fridge to set firm before slicing.

Make the candied orange slices

  1. Add the sugar and water to a saucepan and bring to a simmer.
  2. Add the orange slices and allow to simmer in the syrup for half an hour, then flip and simmer for another half an hour on the other side.
  3. Spread on a cooling rack to set, the longer they are left, the firmer they will set – leaving them overnight works best.

Make the chocolate custard

  1. Add all of the ingredients (yolks, sugar corn flour, cocoa, milk, liqueur) to a large saucepan (placed on the work surface) and whisk until completely smooth, you don’t want to see any lumps of flour or egg at all.
  2. Move the pan on to the hob and heat on a medium hob setting, whisking all the time until the mixture thickens and boils, this will usually start in the centre of the pan – keep whisking all the time.
  3. Once the mix is thick enough to leave a solid opaque layer on the side of the pan, transfer to a bowl to tray to cool to room temperature, cover with cling film to prevent a skin forming. If making in advance, transfer to the fridge once cooled to room temperature.

To assemble

  1. Slice the Swiss roll into 12 even slices and arrange around the bottom and sides of a glass bowl or trifle dish, pour over the orange liqueur and allow it to soak into the sponges for ten minutes.
  2. Add candied orange slices around the glass bowl (on top of the Swiss roll slices).
  3. Carefully pour the custard into the middle of the bowl, transfer to the fridge to firm up.
  4. Whip the cream to soft peaks and spread or pipe on top of the custard (gently!).
  5. Decorate with more candied orange slices, dust with cocoa powder.

Recipe by

Rosie Brandreth-Poynter

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