Soak the madeleines in the bottom of a trifle dish in the Grand Marnier. Add a layer of orange slices. Whip the cream and fold in two-thirds of the dulce de leche. Spread half the caramel cream over the oranges. Drizzle 2tbsp of dulce de leche on top. Spoon the custard over the dulce de leche. Add another layer of oranges and cover with the rest of the caramel cream. Chill until ready to serve.
To make the caramel shards, first line a baking sheet with foil then oil it. Put around 150g (5oz) granulated sugar into a saucepan and melt over a gentle heat. Keep an eye on it and you may need to whizz it around in the pan (don’t stir with a spoon) to melt it evenly. Then let it bubble until golden in colour. Pour onto the foil and leave to harden,then simply break into shards when required. Decorate the trifle with caramel shards and toasted almonds.
To make thick vanilla custard, which is perfect for a trifle, mix together 6 egg yolks with 50g (2oz) caster sugar and 1dspcornflour. Scald a 568ml carton of double cream, stir into the egg mixture,then return to a clean saucepan and stir over a moderate heat until thickened.Add a drop of pure vanilla extract, pour into a bowl and cover the surface with clingfilm to prevent a skin forming and leave to cool until required. Whisk again before adding to the trifle.
- 6 madeleine sponges
- 4 to 5tbsp Grand Marnier
- 4 oranges, peeled and sliced through the equator
- 500ml (18fl oz) double cream
- 200ml (7fl oz) dulce de leche, eg Merchant Gourmet
- 600ml (1pt) vanilla custard (recipe below)*
- caramel shards
- 40g (1½oz) flaked almonds, toasted to decorate
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