Name: Clarissa Feildel’s trifle recipe makes the most of this affordable winter fruit
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 200g Madeira cake, cut into cubes; ½ cup freshly squeezed mandarin juice; Mint leaves, to garnish; Mandarin compote; 3-4 fresh mandarins; 2 tablespoons caster sugar or 2 heaped tablespoons orange marmalade; 1 – 2 tablespoons water; Mascarpone cream; 300ml thickened cream; 250g mascarpone; 1/3 cup icing sugar mixture; 1 teaspoon vanilla extract

Clarissa Feildel’s trifle recipe makes the most of this affordable winter fruit

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Makes 4

Prep

25M

Cook

10M

Resting

Total

35M

Mandarins are a staple fruit over the colder months, but they’re hard to fit into dessert. Clarissa Feildel’s new trifle recipe turns this wintry fruit into a sweet masterpiece, with layers of madeira cake and a homemade mandarin compote. It’s quick, easy and will definitely satisfy your sweet tooth!

Ingredients

200g Madeira cake, cut into cubes

½ cup freshly squeezed mandarin juice

Mint leaves, to garnish

Mandarin compote

3-4 fresh mandarins

2 tablespoons caster sugar or 2 heaped tablespoons orange marmalade

1 – 2 tablespoons water

Mascarpone cream

300ml thickened cream

250g mascarpone

1/3 cup icing sugar mixture

1 teaspoon vanilla extract

Method

Step 1

Peel and roughly chop mandarins. Place in a pan with sugar or marmalade. Cook on medium heat for 5–8 minutes until slightly jammy but still fresh, adding water if needed. Cool completely.

Step 2

Whip cream to soft peaks. In another bowl, loosen mascarpone with icing sugar and vanilla. Fold whipped cream through gently, keeping it light and airy.

Step 3

Lightly dip cake cubes into mandarin juice. (Don’t soak, just a quick dip). Spoon half the compote into glasses. Top with cake, mascarpone and remaining compote. Refrigerate for 3 – 4 hours.

Step 4

Just before serving, garnish with mint leaves.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.