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This margarita trifle is a party in a bowl and everyone is invited. Sweet, sharp and salty, this lush trifle is easy AF. Grab some pre-made jelly cups, a tub of custard, some Margarita ingredients and you’re pretty much there…
x 123g mandarins in orange jelly cups (we used Dole)
A drop of green food colouring (optional)
tub fresh custard
madeira cake, thickly sliced
agave or golden syrup
Flaked sea salt, to decorate
- Tip the jelly cups into a pan with the Cointreau. Heat gently for a couple of minutes, stirring frequently until melted. Remove from heat and set aside to cool slightly whilst you make the rest of the trifle.
- Finely grate the zest of both limes. Open tub of custard, and stir most of the zest into the tub, saving the rest for decoration. Stir in the juice of half a lime. Add a drop or two of green food colouring to tint the custard pale green, if you like. Put back in the fridge.
- Lightly squeeze the other lime half to release some juice and run the cut side around the edge of a trifle dish. Fill a shallow plate with salt and turn the rim of the dish in the salt, so it sticks to the lime juice.
- Put the madeira cake slices into the bottom of the prepared trifle dish, being careful of the salt around the edge. Pour the jelly mixture over. Put in the fridge to set for 1 hour.
- Carefully spoon the custard on top of the set jelly to make an even layer.
- Whisk the double cream and icing sugar together with 3tbsp tequila until just beginning to thicken and hold its shape (don’t over-whisk). Tip on to the custard layer.
- Stir together the remaining 1/2tbsp tequila and agave/golden syrup. Drizzle tequila syrup over the cream and sprinkle over the reserved lime zest and flaked sea salt. Serve.
To prepare ahead: Make the trifle up to the end of step 7 up to a day ahead, cover loosely with clingfilm and chill. Put reserved lime zest in a small bowl, cover with clingfilm and chill. Complete recipe when ready to serve.