Bombay Gin Trifle | A Gin, Orange Liqueur & Cardamom Sponge, Crushed Pistachios, Saffron Custard & Orange Cream

Bombay Gin Trifle | A Gin, Orange Liqueur & Cardamom Sponge, Crushed Pistachios, Saffron Custard & Orange Cream

Follow Mita Mistry on her brilliant food blog Saffron and Spice. 
Original recipe link here.
A great British trifle is a great thing.. boozy sweet sponges, sharp fruitness, a rich vanilla custard, topped with pillowy whipped cream.. The kind of dessert that always reminds me of special occasions, like birthdays and Christmas, when there are never too many sweet things around.. This boozy trifle is definitely a grown up thing, with gin and orange liqueur spiked trifle sponge, layered with fresh orange segments, crushed cardamom and pistachios, a rich saffron custard and an orange cream.. The Bombay gin is actually quite subtle, adding a floral note which goes so well with the citrus and spices, cutting through the rich custard and cream.. 

This a great recipe for a boozy post Christmas dinner treat.. but why wait til then? Enjoy x 

Serves 6 - 8


For the Boozy Sponge base - 

8 trifle sponges
4 tbsp marmalade
1 tbsp crushed pistachios

50ml Bombay Sapphire gin
1 tbsp Cointreau
1 tbsp lemon juice 
1 1/2tsp orange marmalade
1/4 tsp crushed cardamom seeds 
2 large oranges

For the Saffron Custard - 

1/2 tsp vanilla extract 
275ml double cream
3 large egg yolks
1 tsp cornflour
25g golden castor sugar
A pinch of saffron 

For the Orange Cream - 

275ml double cream 
1 tbsp golden castor sugar
1/2tsp orange extract 
1 tbsp crushed pistachios

Method - 

First the boozy sponge base. Cut the trifle sponges across and fill the sponges with thickly spread marmalade and squidge into the trifle bowl.

Mix the gin, Cointreau, lemon juice, 1 1/2 teaspoons of marmalade and crushed cardamom in a bowl and pour over the sponges.

Cut the skin off the oranges, cut into segments and scatter over the sponges. 

Now saffron custard.  Pour the cream into a saucepan, add the vanilla extract and saffron and put on a gentle heat.  Meanwhile, whisk the eggs yolks with the sugar and cornflour in a large bowl and mix thoroughly, and gently pour in the hot cream, whisking as you pour. Pour the mixture back into the saucepan, put on the heat and stir until the custard starts to thicken.

When the custard is cool, spoon onto the boozy sponges and put into the fridge for the custard to set. 

Now the cream. Simply whisk the remaining cream in a large bowl with the sugar  until you form soft peaks. 

Once the custard has set, spoon on the pillowy cream and scatter over the crushed pistachios. Cover and leave in the fridge until you're ready.. Feel good at first boozy bite..

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