Prep: 15 minutes plus chilling
Cook: 5 minutes
Serves 6-8
For the caramelised clementines:
- 100g caster sugar
- 6 clementines, peeled and each sliced into 3 (445g peeled weight)
- 25g California walnuts
- 1 tbsp coffee granules (5g)
- 8 trifle sponges (175g)
- 200g mascarpone
- 200ml double cream
- 100g natural yogurt
- 100g caster sugar
- 75ml Marsala wine
- 100g California Walnuts, roughly chopped
For the caramelised clementines, place the sugar and 150ml water in a medium saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes until pale caramel in colour, remove from the heat and add 100ml boiling water. Place the clementines in a shallow bowl with the walnuts and pour over the caramel sauce, set aside to cool.
Meanwhile, dissolve the coffee in 200ml boiling water, allow to cool before dipping in the trifle sponges, placing them in the base of 6-8 small tumbler glasses or dishes.
Whisk the mascarpone, cream, yogurt and sugar in a large bowl until thickened, whisk in the marsala and then stir in the walnuts, spoon over the sponge bases and chill.
Just before serving spoon over the clementine slices and juices.
Cooks tip: You can use oranges instead of the clementines.
Recipe created by www.californiawalnuts.co.uk