Delia Smith Orange Trifle Recipe

This Delia Smith Orange Trifle is a bright, refreshing dessert layered with soft sponge, orange jelly, creamy custard, and lightly whipped cream. Each spoonful offers a lovely contrast of textures, from silky custard to airy cream and juicy citrus flavour. It is a classic British-style trifle that looks impressive but is very simple to prepare. The recipe is easy and takes about 30 minutes to assemble, plus chilling time for the best flavour and texture.

Ingredients

For the Sponge Base

• 200g sponge cake or Swiss roll, sliced
• 3 tbsp orange marmalade
• 2 tbsp orange liqueur (optional)
• 2 oranges, peeled and segmented

For the Orange Jelly

• 1 packet orange jelly crystals
• 500ml boiling water

For the Custard Layer

• 500ml ready-made custard or homemade custard
• 1 tsp vanilla extract

For the Cream Topping

• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp orange zest

For Decoration

• Orange slices or segments
• Toasted flaked almonds
• Extra orange zest

How to Make Delia Smith Orange Trifle

• Prepare the dish: Choose a large glass trifle bowl so the layers are clearly visible. Arrange the sliced sponge cake evenly across the base.
• Add the fruit and marmalade: Spoon the orange marmalade over the sponge and scatter the orange segments on top. If using orange liqueur, drizzle it lightly over the sponge for extra flavour.
• Make the jelly: Dissolve the orange jelly crystals in 500ml boiling water, stirring until completely dissolved. Allow it to cool slightly but not set.
• Pour the jelly: Carefully pour the cooled jelly over the sponge and fruit layer. Place the dish in the refrigerator for about 2 hours until the jelly is fully set.
• Add the custard: Once the jelly has set, gently spoon the custard over the top and spread it evenly. Chill again for about 30 minutes to help the layers settle.
• Prepare the cream: Whip the double cream with icing sugar and orange zest until soft peaks form. Be careful not to overwhip.
• Finish the trifle: Spoon or pipe the whipped cream over the custard layer. Decorate with orange slices, toasted flaked almonds, and a little extra orange zest.
• Chill before serving: Refrigerate the trifle for at least 1 hour before serving so the layers are well chilled and the flavours develop fully.

Tips for the Best Orange Trifle

How do I stop the trifle from becoming too soggy?

Use just a small amount of liqueur or juice on the sponge. Too much liquid will cause the sponge layer to break down.

Can I make the custard from scratch?

Yes, homemade custard works beautifully and gives the dessert a richer flavour. Allow it to cool before adding it to the trifle.

How can I make the layers look neat?

Use a clear glass trifle bowl and spread each layer evenly. Chill between layers if needed so they stay distinct.

What is the best sponge to use?

A light sponge cake or Swiss roll works best because it absorbs the orange flavour without becoming heavy.

Serving Suggestions

• Serve well chilled straight from the refrigerator.
• Pair with shortbread biscuits for a traditional British dessert.
• Add extra fresh orange slices for a brighter citrus flavour.
• Serve in individual glasses for elegant dinner party portions.

Storage

Room Temperature

Trifle should not be left at room temperature for more than 1 hour because of the cream and custard layers.

Refrigerator

Cover the trifle and store in the refrigerator for up to 3 days. The flavour often improves after the first day as the layers settle.

Freezing

Freezing is not recommended because custard and cream can separate when thawed.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 140mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Orange Trifle Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking timeminutes

Total time

180

minutes

Calories

360

kcal

A refreshing British dessert made with sponge cake, orange jelly, creamy custard and whipped cream. This Delia Smith Orange Trifle is light, citrusy and perfect for celebrations or Sunday desserts.

Ingredients

• 200g sponge cake or Swiss roll, sliced

• 3 tbsp orange marmalade

• 2 tbsp orange liqueur (optional)

• 2 oranges, peeled and segmented

• 1 packet orange jelly crystals

• 500ml boiling water

• 500ml custard

• 1 tsp vanilla extract

• 300ml double cream

• 2 tbsp icing sugar

• 1 tsp orange zest

Directions

• Arrange sliced sponge cake in the base of a trifle bowl.
• Spread orange marmalade over the sponge and scatter orange segments on top.
• Dissolve orange jelly crystals in boiling water and allow to cool slightly.
• Pour jelly over the sponge and refrigerate until set.
• Spread custard evenly over the jelly layer.
• Whip double cream with icing sugar and orange zest until soft peaks form.
• Spoon whipped cream over the custard and smooth the top.
• Decorate with orange slices and toasted almonds before serving.

Notes

• Chill the trifle for at least 1 hour before serving.
• Use a clear bowl to show off the layers.
• For extra flavour, add a splash of orange liqueur to the sponge.