Ingredients
150 Madeira cake
55 g (1.9oz) amaretti biscuits
35 ml (1.2fl oz) good brandy
4 oranges
4 medium egg yolks
0.5 tbsp cornflour
1 tbsp caster sugar
700 ml (24.6fl oz) double cream
1 vanilla pod
10 g (0.4oz) flaked almonds, toasted
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Pure almond — frangipane, amaretti, cherry pie enhancement
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Premium orange liqueur — margarita, sidecar, cosmopolitan
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Slice the Madeira cakes into lengths that will fit the bottom of a 1.2 litre glass serving bowl. Arrange the cake in the bowl and top with the amaretti biscuits. Pour over the brandy. Pare the zest from one of the oranges, soak in hot water for 15 minutes and set aside. Meanwhile, slice the remaining skin and pith from the oranges and segment them. Arrange the segments over the cake and biscuits. Squeeze the membranes over the top to squeeze out any remaining juice. Set aside. Place the egg yolks, cornflour and caster sugar in a heatproof bowl and whisk together. Place 450ml of the double cream in a pan. Split the vanilla pod in half, scrape the seeds into the cream and add the pod. Place over a medium heat and bring to a simmer, stirring constantly. Remove the vanilla pod from the pan, then whisk the hot cream into the eggs, a little at a time, until smooth and combined. Return the custard mix to the pan and gently heat, stirring constantly, until the custard has just thickened. Pour over the soaked cake and biscuits and leave to go completely cold. Whisk the remaining cream until soft peaks form and spoon over the cold custard. Scatter the flaked almonds and orange zest over the cream to serve. This trifle is best eaten within 24 hours, although it will keep in the fridge for 2-3 days. If you're preparing it ahead, decorate it with freshly pared orange zest and the flaked almonds just before serving.