- 200 ml orange juice
- 100 ml Bristol cream sherry or sweet sherry
- 150 g caster sugar
- 6 oranges
- 200 g store-bought sponge cake
- 200 ml thickened cream, whipped to soft peaks
- 1 cup (100 g) flaked almonds
- 1⁄2 cup (110 g) caster sugar
- 2-3 leaves gelatine
- 1 cup (250 ml) orange juice
- 1⁄4 cup (55 g) caster sugar
- 2 cups (500 ml) thickened cream
- 1 vanilla bean, split, seeds scraped
- 8 egg yolks
- 125 g caster sugar
100 ml Bristol cream sherry or sweet sherry
1. To make syrup, combine orange juice, sherry and 50 g sugar in a pan over low heat, stirring until sugar dissolves. Cool.
2. For the almond brittle, line a baking tray with baking paper, then spread almonds over the centre. Combine sugar and 1⁄4 cup (60 ml) cold water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium, cook, swirling pan, for 6-8 minutes until a golden caramel forms. Remove from heat and immediately pour over almonds. Set aside to cool completely. Break into shards.
3. For the custard, place cream, vanilla pod and seeds into a pan over medium heat. Whisk egg yolks and sugar together until combined. As soon as cream mixture starts to bubble, pour it into egg yolk mixture, whisking constantly.
4. Return to pan and place over low heat. Stir with a spoon for 4-5 minutes until thickened and smooth. Remove from heat, stir in sherry and set aside to cool. Once cool, cover surface with plastic wrap and chill.
5. For the jelly, soak gelatine in cold water for 5 minutes to soften. Heat juice and sugar in a small pan over medium heat until warmed. Squeeze excess water from gelatine and add to orange juice, stirring until melted and combined. Set aside.
6. Peel and segment 4 oranges, set aside. Cut sponge into 2 cm pieces and divide evenly among four 1-cup (250 ml) serving glasses.
7. Drizzle with syrup, top with orange segments, then cover with jelly. Cover with plastic wrap and chill for 1 hour or until jelly is set. Once set, pour over custard, cover and chill for a further 1 hour.
8. Finely pare zest of remaining 2 oranges and set aside. Remove any remaining white pith from oranges, then segment and set aside.
9. Combine remaining 100 g sugar and 1,5 cups (375 ml) water in a pan over medium heat, stirring until sugar dissolves. Add the zest, and cook for 10 minutes or until tender, remove with a slotted spoon and set aside. Return syrup to medium heat and cook for a further 10 minutes or until reduced by half. Pour over orange segments.
10. Dollop spoonfuls of cream onto each trifle, garnish with orange slices, syrup, candied zest and almond brittle.