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5 from 1 vote
A stunning Sweet and Zesty Clementine Trifle with Boozy Amaretto consists of layers of clementine syrup, cubed sponge cake, caramelized clementines, crème anglaise, lemon curd, and Amaretto whipped cream. Three glass dessert cups and one serving spoon are on the side.
Print Recipe
Sweet and Zesty Clementine Trifle With Boozy Amaretto
Prep Time
2 hrs
Cook Time
18 mins
Total Time
2 hrs 18 mins
 

Dazzle your guests with this glorious Clementine Trifle, a heavenly fusion of citrus, Italian liqueur, and sweet creamy goodness.

Servings: 10 servings
Author: Gemma Stafford
Ingredients
For the Caramelized Clementines
  • 12 small clementines (or mandarins)
  • ¼ cup (2 oz/57 g) granulated sugar
  • 2 tablespoons water
  • ¼ cup (2 fl oz/60 ml) amaretto
For the Almond Cake
For the Amaretto Whipped Cream
  • 2 cups heavy whipping cream
  • ½ cup (2 oz/57 g) powdered sugar, sifted
  • ¼ cup (2 fl oz/60 ml) amaretto
  • Sprinkles or slivered almonds, for garnish (optional)
Instructions
Make the Caramelized Clementines

  1. Slice off the ends of each clementine, then cut off the peel and pith. Cut each clementine into ¼-inch (6 mm) thick rounds and place them in a shallow baking dish.

  2. In a small saucepan, combine the sugar and water and cook over medium heat without stirring until the sugar melts and turns a dark amber.
  3. Immediately turn off the heat and carefully pour in the amaretto. This caramel will bubble up. Once it subsides, whisk to make sure the sugar is melted (if the sugar seizes, return to the heat and stir until melted).
  4. Pour the caramel evenly over the oranges. Refrigerate and let macerate for at least 45 minutes and up to 24 hours.
Make the Cake

  1. Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23 cm) round cake pan. Set aside.

  2. With a stand mixer fitted with a paddle attachment or handheld mixer and a medium bowl, beat the butter and sugar together on medium-high speed for 4 minutes, until light and fluffy.
  3. Add the eggs, almond flour, almond extract and vanilla extract, scraping down the sides of the bowl a few times to ensure even mixing.
  4. Turn the mixer to low and mix in the flour, stopping just as soon as you have a smooth batter. Pour into the prepared pan.
  5. Bake for 15-18 minutes, until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Assemble the Trifle

  1. Line the bottom of a clear glass trifle dish with some of the clementines. Cut the cake into 1-inch (3 cm) cubes and layer on top of the clementine slices. Arrange the remaining clementine slices flat against the walls of the trifle dish. Pour any collected syrup from the clementines over the cake. Spoon the crème anglaise on top of the cake cubes and refrigerate for at least 2 hours (and up to overnight) to let set.

Make the Amaretto Whipped Cream

  1. With a stand mixer fitted with a whisk attachment or a handheld mixer and a medium bowl, whip the cream and powdered sugar on medium-high speed until you have medium-soft peaks. Pour in the amaretto and whisk until combined.

  2. Pile on top of the trifle and add some festive sprinkles or slivered almonds, if desired. This is best eaten the day it is made.