I’m calling this a cheats trifle purely because I’ve used a ready made custard….by all means make your own….but surely life is difficult as it is already.
8 sponge fingers
7g Vegan gelatine crystals
200g Demerara Sugar
50ml Cold water
1 Cinnamon stick
Peel of one large orange
Custard ready made
Dash or two of Kumquat liqueur
250ml of double cream
3 tbsp Icing sugar
Start by making the syrup.
Place all the syrup ingredients into a small-medium sized pan, bring to the boil, stir and simmer for 5 minutes.
Then while your syrup is simmering, Crumble the sponge fingers and push down into the base of your cake tin.
Then slowly pour the hot syrup over your sponge base so that all the liquid is equally absorbed and leave to go cold.
Make up the custard and add the juice of one large orange, kumquat liqueur and sprinkle in the sachet of gelatine crystals.
Pour the custard mixture over the cooled sponge fingers, leave to cool then place into the refrigerator and leave to set.
Now for the cream.
Whisk the cream with the icing sugar until it comes to a stiff peak, using a piping bag, pipe the cream over the cooled cake and chill in the refrigerator for a couple of hours.
Sprinkle with cinnamon and a dusting of icing sugar.