What better way to switch up the flavors of a trifle for a celebration than adding an oriental twist!
The saffron elevates the pastry cream, the orange marmalade is an unexpected citrus burst, and the ginger cake is a definite reminder of winter holidays!
Ideal for festive gatherings or indulgent occasions, this trifle is as stunning as it is delicious.
Note: If you’re in a hurry and don’t have time to prepare the orange marmalade, you can always use a store-bought stuff. This will save you roughly one hour, though if you have the time I encourage you to test out this delicious orange marmelade recipe.
Enjoy!
Saffron-Ginger Trifle with Homemade Orange Marmalade
Mia Florea
This luxurious trifle combines the warmth of spiced ginger cake, the richness of saffron-infused diplomat cream, and the tangy brightness of homemade orange marmalade. Layered to perfection, this dessert is a symphony of flavors and textures, offering a delightful blend of citrusy, creamy, and spiced notes.
Blend the butter and sugar until creamy. Add the egg, molasses and fresh ginger.
In another bowl, sift together the flour, baking powder and spices. Alternate adding the flour mix and milk to the butter mixture.
Place in traybake lined with parchment paper and bake at 180° C/ 356° F for 30 minutes or until a skewer comes out clean. Cool completely before assembling the trifle.
For the diplomat cream:
Place the milk, vanilla and saffron springs in a saucepan and bring to a boil. In a bowl, whisk together the egg yolks, granulated sugar and cornstarch. Slowly pour the hot milk over the egg mixture while continuing to mix. This step is to temper the eggs.
Pour the mixture back into the saucepan and continue mixing on low-medium heat until thickened. Then remove from the heat and cover the surface with cling film and let cool.
Once cooled and just before assembling the trifle, whip the 2 cups of heavy cream and the powdered sugar to stiff peaks. Reserve half to decorated and fold the remaining half into the saffron pastry cream using a whisk. Place in the refrigerator for about 20 minutes.
For the orange marmalade:
Wash the oranges. Peel the rinds of the oranges leaving off the white pith. Then using a sharp knife, remove the pith from the orange.
Divide up the orange segments and squeeze out all the juice. Place the orange segments and the juice in a saucepan.
Place the orange rinds in another saucepan, and top with just enough water to cover. Bring to a boil and let simmer for 5 minutes.
Then discard the water replace it with fresh water. Do this 3 times. This is to get rid of the bitterness from the rind.
Then add the rind to the orange segments and juice. Add the sugar and bring to a boil. Simmer for about 30-40 minutes on a medium heat.
Then add to a blender and and mix until smooth. Depending on the size of the oranges you might have to double this recipe as you will need around 2 ½ cups (850 g) of marmalade to assemble the trifle.
Assembly:
In a trifle bowl start by adding a layer of cake pieces, then add a layer of marmalade and then a layer of diplomat cream. Repeat, finishing with the diplomat cream.
Decorate with the remaining whipped cream and a few chopped pistachios.
Notes
Tips:
If you don’t have a cast iron skillet you can use a round 22 cm (8 inch) cake tin. Melt the sugar and butter for the syrup in a skillet, pour it in the cake tin lined with parchment paper and arrange the apricots over the syrup. Place for 5 mins in a preheated oven to 180 degrees Celsius/ 356 degrees Fahrenheit. Remove from oven and continue with the recipe as directed above.
If you do not have fresh thyme use ½ teaspoon of dry thyme
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
This recipe looks absolutely divine! The combination of saffron, ginger, and orange marmalade sounds so unique and perfect for the holidays. I love how detailed and well-explained the steps are—definitely going to try this for my next gathering.
What a delightful combination! When the delicate aroma of saffron blends with the subtle spicy touch of ginger, it creates a truly amazing flavor. Adding homemade orange marmalade on top brings a fresh and sweet element that makes this dessert even more special. It not only pleases the eye but also leaves a wonderful impression on the taste buds. While it may require some skill and patience, the end result is truly worth it! 😋
This recipe looks absolutely divine! The combination of saffron, ginger, and orange marmalade sounds so unique and perfect for the holidays. I love how detailed and well-explained the steps are—definitely going to try this for my next gathering.
What a delightful combination! When the delicate aroma of saffron blends with the subtle spicy touch of ginger, it creates a truly amazing flavor. Adding homemade orange marmalade on top brings a fresh and sweet element that makes this dessert even more special. It not only pleases the eye but also leaves a wonderful impression on the taste buds. While it may require some skill and patience, the end result is truly worth it! 😋