PREP TIME
15
minutes
TOTAL TIME
25
minutes
SERVINGS
6
serving
CUSTARD:
1
cup milk
1
cup heavy cream
1/2
teaspoon vanilla extract
3
egg yolks
1/2
cup sugar
1
tablespoon cornstarch
TRIFILE:
8
clementines or 5 blood oranges, peeled and cut into 1/2-inch-thick slices
1/4
cup whiskey or orange liqueur
1
cup mascarpone
2
cups heavy cream
2
tablespoon confectioners’ sugar
1
pound Christmas pudding, cut into 1/4-inch-thick slices
Candied orange slices, for garnish
Dark chocolate shavings, for garnish
Custard: Bring milk and cream to a simmer in a small saucepan over medium heat. Stir in vanilla. Use an electric mixer to beat yolks and sugar until pale. Beat in cornstarch. With motor running, pour in milk-cream mixture and process until incorporated. Transfer mixture to a larger saucepan over medium-low heat and cook, whisking, until custard thickens enough to coat the back of a spoon. Do not boil. Set custard aside to cool to room temperature. Macerate clementines: In a bowl, pour 2 tablespoons whiskey over clementines. Let sit 10 to 20 minutes. Custard mascarpone mixture: Whisk cooled custard with mascarpone until smooth. Set aside. Whipped cream: In a separate bowl, use an electric mixer to beat cream until soft peaks form. Add confectioners’ sugar and beat a few moments more. Add remaining whiskey and continue beating until cream is billowy. Trifle: Lay a layer of clementines on bottom of a trifle dish or bowl. Add a single layer of Christmas pudding, taking care not to overlap slices. Add a layer of mascarpone-custard, then a layer of whipped cream. Repeat until you’ve used up the components. Cover trifle with a generous coat of whipped cream and top with candied orange slices and chocolate shavings, if using. Serve immediately.