Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Jane’s Patisserie’s Chocolate Orange Trifle

With a creamy chocolate orange custard, and layers of whipped cream and chocolate Swiss roll sponge, this twist on a classic is perfect for a non-traditional Christmas dessert.

From the book


This fan favourite trifle is probably quite far away from the traditional version, but that’s fine as I’m here to introduce new and delicious ideas to inspire you to create your own! Also, I am just chocolate orange obsessed. This trifle features all of my favourite things with a chocolate orange custard, a whipped cream, Swiss roll and, of course, as much chocolate orange chocolate as possible. It’s simple, easy to make and fun!

Read more Read less


500ml ready-made custard
150g chocolate orange chocolate
For the cream:
600ml double cream
Zest of 1 orange
2 tbsp icing sugar
2 tbsp Cointreau
For the cake:
1 x 350-450g chocolate Swiss roll
Juice of 1 orange
3-4 tbsp Cointreau
For the filling/decoration:
2 x 300g tins mandarin segments
Chocolate orange chocolate
Orange zest


PREP: 30 minutes

SET: 1 hour

DECORATE: 30 minutes

LASTS:  2+ days, in the fridge

Add the custard to a small pan and heat over a low heat until starting to warm through. Add the chocolate to the custard and stir until melted. Leave to cool for 5 minutes.


In a large bowl, whisk the cream, orange zest, icing sugar and Cointreau until soft peaks form.


Slice the chocolate Swiss roll into 1–2cm slices. Drizzle over the orange juice and Cointreau.


Place half of the Swiss roll over the base of the trifle bowl. Pour over half of the chocolate orange custard. Add segments of mandarin, then add the remaining Swiss roll and custard. Spread over the whipped orange cream and decorate with chocolate orange chocolate segments, grated chocolate and orange zest. Set the trifle for 1 hour in the fridge.


If you want a layer of jelly, I’d recommend dissolving 1 packet of orange jelly cubes in 250ml boiling water, then adding 250ml cold water. Pour this over the first layer of Swiss roll and let it set before continuing as in the recipe above.

You can use chocolate sponge if you prefer, you will need about 400g.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Jane’s Patisserie: Celebrate! Bake every day special

Close menu