Go to all recipes
Whisky and clementine trifles

Whisky and clementine trifles


A twist on the classic trifle, this popular Scottish dessert is great for special occasions

  • Feeds 8 Feeds 8
  • Ready in 35 minutes

Each serving contains

  • Energy
    1783kj 428kcal
  • Fat
    High 37%
  • Saturates
    High 69%
  • Sugar
    High 33%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 38g


  • 500ml Co-op semi-skimmed milk
  • 300ml Co-op double cream
  • Few drops vanilla essence
  • 4 tbsp Co-op Scotch whisky
  • 6 Co-op British free range egg yolks
  • 75g caster sugar
  • 1 tbsp cornflour
  • 500ml Co-op smooth orange juice
  • 1-2 star anise (optional)
  • 4 Co-op clementines, peeled
  • 200g Jamaica ginger cake, reserving a few crumbs to garnish
  • Orange zest, to garnish


  1. Make a custard: put the milk, 100ml of the cream, the vanilla essence and the whisky into a pan and gently bring to a simmer
  2. In a large bowl, whisk the egg yolks with 25g of the sugar, and the cornflour
  3. Still whisking, gradually pour in the warm milk mixture
  4. Once incorporated, return everything to the pan and keep whisking over a low heat for 6-8 mins, until the custard becomes thick and smooth
  5. Pour into a jug, cover with cling film and leave to cool
  6. Bring the orange juice, star anise (if using) and remaining sugar to the boil in a saucepan
  7. Reduce the heat and add the clementines
  8. Cover and poach for 10 mins
  9. Leave to cool completely, then separate into segments
  10. Discard the star anise
  11. To assemble, whip the remaining cream
  12. Layer all the clementine segments, along with a little poaching liquid, around the bottom of 8 serving glasses
  13. Spoon in half the custard and crumble over half the cake. Repeat, then top with a dollop of cream, a bit of zest and the extra cake crumbs

Drink responsibly. For more information drinkaware.co.uk

Explore more recipes