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Chestnut and Caramelised Clementine Trifle with Aleppo and Orange Blossom

Layers of chestnut sponge, glossy caramel and clementine brightness.
Aleppo warmth and orange blossom perfume every sweet bite.
Golden, tender, and finished with a salty-sparkle crunch.

dessert ⏱ 147 min 550 kcal / portion 88.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Chestnut and Caramelised Clementine Trifle with Aleppo and Orange Blossom
v5 · rb0e705f985 20260727Z1751 125 g caster sugar ½ tsp vanilla bean paste or extract 140 g self raising flour ½ tsp salt 250 g unsalted butter 12 pieces clementine 3 tbsp cognac 2 tbsp water 3 pieces egg yolk 600 ml double cream 🔥 preheat the oven to 170°C and line the tin 🌀 ⏱ 8 min whisk caster sugar, dark brown sugar, vanilla, and eggs on high speed until light and tripled in volume paddle in self raising flour and salt on low speed until almost combined 🍳 drizzle in melted warm butter and mix until thoroughly combined 🍽 spread the batter in the tin and smooth the top 🔥 ⏱ 20-25 min bake until golden brown ⏳ cool the sponge completely and cut into 3-centimetre squares 🔥 preheat the oven to 160°C and line a small tray with parchment paper bubble maple syrup and golden syrup together with the pecans and flaked sea salt 🔥 ⏱ 10-15 min bake the pecan brittle until slightly caramelised and set ⏳ cool the pecan brittle completely and roughly chop it 🔪 prepare clementines into trimmed skinless rounds (10 clementines) and collect zest and juice (remaining 2) 🌀 mix cognac, orange blossom, Aleppo chilli, and salt in a bowl 🍳 ⏱ 6 min cook caster sugar and water over high heat until dark amber in colour 🌀 whisk in clementine juice until incorporated 🌀 whisk in cognac mixture and pour the caramel over the sliced clementines ⏳ refrigerate the caramelised clementines until cool 🌀 ⏱ 5 min whisk egg yolks, vanilla, and sugar on high until very pale and tripled in volume 🔪 whisk in mascarpone, double cream, chestnut puree, clementine zest, and cognac until smooth and thickened 🌀 whip double cream to soft peaks 🍽 assemble the trifle with sponge, caramelised clementines, pecans, sabayon, and whipped cream in three layers ⏳ ⏱ 3 h finish the trifle with remaining caramel and pecans and chill to serve Chestnut Trifle 🎉 100 g soft dark brown sugar 3 pieces egg 30 g maple syrup 30 g golden syrup 100 g pecan half ¼ tsp flaked sea salt 1½ tbsp orange blossom ½ tsp aleppo chilli 250 g mascarpone 225 g sweetened chestnut puree 42 g soft dark brown sugar, egg ¼ tsp ¼ tsp unsalted butter maple syrup, golden syrup, pecan half, flaked sea salt orange blossom, aleppo chilli 1½ tbsp ¼ tsp 42 g ¼ tsp 42 g mascarpone, sweetened chestnut puree 100 ml 1½ tbsp 500 ml
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Preparation steps

  1. preheat the oven to 170°C and line the tin
  2. whisk caster sugar, dark brown sugar, vanilla, and eggs on high speed until light and tripled in volume for about 8 minutes
  3. paddle in self raising flour and salt on low speed until almost combined
  4. drizzle in melted warm butter and mix until thoroughly combined
  5. spread the batter in the tin and smooth the top
  6. bake for 20-25 minutes until golden brown
  7. cool the sponge completely and cut into 3-centimetre squares
  8. preheat the oven to 160°C and line a small tray with parchment paper
  9. bubble maple syrup and golden syrup together with the pecans and flaked sea salt
  10. bake the pecan brittle for 10-15 minutes until slightly caramelised and set
  11. cool the pecan brittle completely and roughly chop it
  12. prepare clementines into trimmed skinless rounds (10 clementines) and collect zest and juice (remaining 2)
  13. mix cognac, orange blossom, Aleppo chilli, and salt in a bowl
  14. cook caster sugar and water over high heat until dark amber in colour for about 6 minutes
  15. whisk in clementine juice until incorporated
  16. whisk in cognac mixture and pour the caramel over the sliced clementines
  17. refrigerate the caramelised clementines until cool
  18. whisk egg yolks, vanilla, and sugar on high until very pale and tripled in volume for about 5 minutes
  19. whisk in mascarpone, double cream, chestnut puree, clementine zest, and cognac until smooth and thickened
  20. whip double cream to soft peaks
  21. assemble the trifle with sponge, caramelised clementines, pecans, sabayon, and whipped cream in three layers
  22. finish the trifle with remaining caramel and pecans and chill for at least 3 hours to serve

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