Blood Orange Trifle with Amaretto Mascarpone

Blood Orange Trifle with Amaretto Mascarpone


  • Jelly:
  • 10g gelatine leaves or 2 tsp gelatine powder
  • 500ml blood orange juice
  • 3/4 cup white sugar
  • Amaretto Mascarpone:
  • 2 tsp amaretto liquor
  • 250g mascarpone
  • 2 tbs pure icing sugar
  • Layers:
  • 6-8 savoiardi biscuits
  • 4 tbs amaretto liquor
  • 1 blood orange (segments)
  • ¼ cup toasted almond flakes
  • 1 punnet of edible flowers (garnish)


Step 1

Soak the gelatine leaves in cold water for 5 minutes until softened.

Step 2

Add gelatine and sugar to 500mls of strained blood orange juice. Dissolve on low heat until just warm. Do not boil or overheat. Pour into serving glasses and refrigerate for 2-3 hours until firm.

Step 3

In a shallow bowl, pour 4 tbsp of amaretto over savoiardi biscuits and allow them to absorb slightly.

Step 4

In a small mixing bowl mix mascarpone, icing sugar and 2 tbsp of amaretto together until combined.

Step 5

Place chicken thighs in a large baking tray dish lined with baking paper.

Step 6

Once the jelly is set, assemble with mascarpone, soaked savoiardi biscuit, more mascarpone, blood orange segments, almond flakes and garnish with edible flowers.

Did you know?

Blood oranges offer health-promoting nutrients and traits that have wide-ranging protective powers.