Ingredients:
- 5 single trifle sponge cakes, halved lengthwise
- 15 -20 macaroons
- whipped cream, to decorate
Directions:
- Spread the halved sponge cakes with apricot jam and arrange in the bottom of a deep serving bowl or glass dish.
- Sprinkle with the macaroons.
- Put the gealtin into a heatproof bowl or pan, add the juice from the mandarins and dissolve in a pan of hot water or in the microwave. Stir until the liquid clears.
- Add up to 2 1/2 cups ice cold water, stir well and let cool for up to 30 minutes.Scatter the mandarin oranges over the cakes and macaroons.
- Pour the gelatin over the mandarins, cake and macaroons and chill for 1 hour.
- When the gelatin has set, pour the custard smoothly over the top and chill again.
- When ready to serve, pipe the whipped cream over the custard. Wash the orange rind shreds, sprinkle them with superfine sugar and use to decorate trifle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1068.96 Kcal (4476 kJ) | ||
| Calories from fat | 206.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.97g | 35% | |
|---|---|---|---|
| Cholesterol | 382.91mg | 128% | |
| Sodium | 682.13mg | 28% | |
| Potassium | 986.67mg | 21% | |
| Total Carbs | 207.12g | 69% | |
| Sugars | 80.95g | 324% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 14.96g | 30% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 4mg | 22% | |
| Calcium | 353.1mg | 35% | |
| Amount Per 100 g | |||
| Calories | 380.69 Kcal (1594 kJ) | ||
| Calories from fat | 73.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 35% | |
|---|---|---|---|
| Cholesterol | 136.36mg | 128% | |
| Sodium | 242.92mg | 28% | |
| Potassium | 351.38mg | 21% | |
| Total Carbs | 73.76g | 69% | |
| Sugars | 28.83g | 324% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 5.33g | 30% | |
| Vitamin C | 1mg | 5% | |
| Iron | 1.4mg | 22% | |
| Calcium | 125.7mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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