John Dunne's Festive Clementine & Mascarpone Trifle with Amaretti & Vanilla

This festive trifle, inspired by the comfort of Christmases gone by, layers all the familiar pleasures of the classic pudding with a brighter, citrus-led twist. Soft boudoir biscuits, fragrant marmalade, mascarpone cream and jewel-bright clementines come together in a bowl that feels both indulgent and wonderfully nostalgic—just the sort of dessert that brings back memories of trifles assembled on busy family tables and eagerly shared after the main event.

Ingredients

250g mascarpone
300g single cream
100g sieved icing sugar
1 Tsp fresh vanilla essence or 1 fresh vanilla pod
8 clementines, segmented
4 Tbsp Seville orange marmalade
Squeeze of Lemon Juice
100ml fresh orange juice
40ml Valentia Island vermouth
100g boudoir biscuits
100g amaretti biscuits, crushed

Method

Lightly whisk the mascarpone, icing sugar and vanilla until smooth and airy—take care not to overwhip.

Dip the boudoir biscuits briefly in the orange juice and vermouth, then arrange a neat layer in the base of a glass bowl.

Spread a thin layer of marmalade over the biscuits, followed by a layer of the mascarpone cream.
Add a layer of clementine segments and scatter over some crushed Amaretti biscuits.

Repeat the layers once more.

Finish with clementine segments and a final sprinkle of crushed Amaretti.

Chill before serving.