Bonfire banquet: Sparkly orange trifle
SERVES 6-8
PREP THE BASE Have ready a 20cm trifle bowl about 7.5cm deep. Arrange 7 bought madeleines (for example Bonne Maman brand) dome-upwards in the base of the bowl and sprinkle over 3 tbsp dark rum. Peel 3 large oranges and slice into thick rounds, trimming away the outer pith and discarding the end slices. Arrange the oranges around the outside of the trifle on top of the sponges. Spoon 300g bought fruit compote or conserve (for example Bonne Maman brand) over the sponges in the centre.
FOR THE MOUSSE LAYER Separate 3 medium eggs. Finely grate the zest of 1 orange. Whisk the zest with the egg yolks and 50g caster sugar in a large bowl, then beat in 400g mascarpone. Whisk the egg whites in another large bowl until stiff. Fold the whites into the mascarpone mixture in two goes. Smooth the mousse over the top of the trifle to just cover the oranges. Cover and chill for several hours. It will keep well for a couple of days.
TO FINISH Shortly before serving, decorate the trifle with edible gold or bronze glitter sprinkles and bought honeycomb pieces or roughly chopped Crunchie bar.
VARIATION For individual trifles, as in the picture, divide all the ingredients among 6 suitable dessert glasses.