Clementine and Prosecco trifle – Thermomix dinner party dessert

Clementine and Prosecco trifle – Thermomix dinner party dessert

I made this Olive Magazine recipe for Christmas and it looks and tastes absolutely delicious and would be perfect for any dinner party.

The original recipe calls for shop bought Madeira cake and candied fruits, which would be absolutely fine too.

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Serves 8

Active time: 1h10 minutes – Total time: 1h10 minutes 

Ingredients:

Madeira cake – active time: 5 minutes. Total time: 55 minutes (can be shop bought if you prefer)

• 175g butter, at room temperature
• 175g caster sugar
• 3 large eggs
• Zest of 1 lemon
• A few drops of vanilla extract
• 200g self-raising flour
• 50g ground almonds

Whipped cream – active time: 2 minutes. Total time: 2 minutes

• 250ml whipping cream

Prosecco Sabayon – active time: 1 minute. Total time: 9 minutes

• 3 egg yolks
• 30g caster sugar
• 125ml Prosecco

Candied oranges – active time: 15 minutes. Total time: 1 hour (can be shop bought if you prefer)

• 3 organic oranges
• 1L water
• 250g caster sugar
• 50g orange juice (you’ll get this from the oranges

Others 

• 8 clementines
• 100g caster sugar
• 2 tins clementine segments in juice
• 2 leaves gelatine, soaked in 2 tbsp prosecco

Let’s go…

1. MADEIRA CAKE: preheat your oven to 170C.
2. Peel the skin of one lemon and add to the mixing bowl. Grate for 5 seconds / speed 8 (you need to have a very fine grated zest). Set aside in a small container.
3. Add 175g butter, and 175g caster sugar to the mixing bowl. Whisk for 3 minutes / speed 5.
4. Put on the Thermomix to speed 3 (no timer) and add 3 large eggs, one at a time. Add the grated lemon zest and a few drops of vanilla extracts.  Add 200g self-raising flour, a few spoonful at a time. Add 50g ground almonds. Stop mixing when you have a thick and smooth batter.
5. Tip the batter into a loaf tin, lined with greaseproof paper.
6. Bake in the oven for 50 minutes. Leave to cool completely before slicing.
7. Clean and dry your TM bowl.
8. PROSECCO SABAYON: Insert butterfly whisk into mixing bowl.
9. Add 3 egg yolks, 30g sugar, and 125ml Prosecco to the mixing bowl. Cook for 8 minutes / 70C / Speed 3.
10. Set aside in a bowl and leave to cool completely.
11. Clean and dry your TM bowl.
12. Halve 8 clementines, remove pips and add them (including the skin) to the mixing bowl with 100g caster sugar. Whizz for 20 seconds / speed 10.
13. Pour the purée into a fine sieve and let the juice drip through, scrape through using a spoon if you need to.
14. Gently melt the gelatine in the 2 tbsp prosecco in a microwave or pan, being careful not to let it boil. Measure out 250ml of the clementine purée and stir in the gelatine (discard the remaining liquid).
15. Clean and dry your TM bowl.
16. CANDIED ORANGES (warning: this will take about an hour). Peel the skin into quarters. Be very careful not to get any of the actual orange flesh but still get as much of the white bit as possible. Slice each ‘quarter’ into 0.5cm wide strips.
17. Add the orange skin strips and 1-liter water to the mixing bowl. Cook for 20 minutes / Varoma / Reverse speed low.
18. In the meantime, start assembling the trifle: drain the clementine segments in a colander, safeguarding the juice in a bowl. Lay 4 slices of Madeira cake, sliced into fingers, in a trifle bowl then add the clementine segments and about 50ml juice. Pour over the clementine jelly. Chill until you’ve made the next layer.
19. Drain the skin strips and put them back in the mixing bowl with 250g caster sugar and 50g smooth orange juice (if you are using the skin-less oranges, be careful to drain the bits out). Cook for 20 minutes / Varoma / Reverse speed low, without the measuring cup. If there’s any liquid left in the bowl at the end of the 20 minutes, cook again for a few more minutes.
20. Leave the candied oranges to cool on greaseproof paper (careful, they’re hot and covered in boiling caramel!). To make them less sticky, roll them into sugar.
21. Clean and dry your TM bowl.
22. WHIPPING CREAM: insert the butterfly whisk. Add 250ml whipping cream to the mixing bowl. Set your Thermomix for 1 minute / speed 3. However, you’ll have to check the density from the hole and decide by sight when it is ready.
23. By this point, the sabayon should be cool. Fold it through the whipped cream, trying not to knock any air out.
24. Add the cream on top of the trifle and chill for at least one hour (I made mine the day before and it was perfect!). Take out of the fridge 1/2 hour before serving and decorate with candied oranges and chopped pistachios.Delicious. Bon appetit x