This is my version of a classic orange cream dessert. It’s a delicious and rich dish that’s easy to make. It must be made well ahead – I make it in the morning – so there is nothing to do at the last minute except serve it!
4 to 6 trifle sponge fingers broken into cubes
400ml double cream
3 tablespoons caster sugar
Grated rind and juice of 2 oranges
Grated rind and juice of 1 lemon
Grated dark chocolate, to serve
Loosely line the base and halfway up the sides of a medium glass serving bowl with the cubed sponge fingers.
In a large glass jug whisk the cream until it starts to thicken then whisk in the sugar. Gradually whisk in the fruit juices and finally the grated rinds. The mixture should be of a thick but pourable consistency.
Pour the mixture into the serving bowl, taking care not to dislodge the sponge fingers. Cover the dish with cling film and chill in the fridge for several hours.
To serve, spoon portions into bowls or onto small plates and sprinkle with a little grated chocolate.