Makes: 8 servings
Time: 2 Hours 20 Minutes
Simple. Yummy. Festive.
150ml orange juice
55ml Cointreau® liqueur
1 (175g) pack sponge fingers
300ml double cream
1 tablespoon orange zest
2 egg yolks
125g plain chocolate, melted
3 tablespoons grated chocolate
3 tablespoons flaked almonds
In a bowl, combine the orange juice and liqueur. Dip a third of the sponge fingers into the orange mixture then arrange in the base of a trifle dish or glass bowl. Whisk the cream with the orange zest.
In a mixing bowl, beat together the butter until light and fluffy. Whisk in the egg yolks, melted chocolate and add half of the whipped cream. Follow with another layer of juice soaked sponge followed by chocolate mixture, ending with the final layer of sponge. Spoon the remainder of the cream on top and cover the sponge. Sprinkle the top with some grated chocolate and almonds. Chill in the fridge for at least 2 hours prior to serving.
Source: All recipes UK
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