Champagne & orange French macaron trifle

Yes, there's macarons in this recipe.

  • 1 hr cooking
  • Serves 10
  • Print


Champagne & orange french macaroon trifle
  • 7 (112g) vanilla french macarons
  • 7 (112g) blood orange french macarons
  • 2 tablespoon natural sliced almonds, toasted lightly
  • 6 teaspoon gelatine
  • 2 cup (500ml) fresh orange juice strained
  • 1 cup (250ml) champagne or sparkling wine
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 medium_piece (480g) oranges
  • 2 medium_piece (480g) oranges
  • 1 cup (250ml) water
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 1/2 cup (375ml) thick custard
  • 1 1/2 cup (375g) marscapone cheese
  • 2 tablespoon orange rind, finely grated
  • 1 tablespoon orange-flavoured liquer
  • 2 cup (500ml) thickened (heavey) cream
  • 1 vanilla vean, split lengthways
  • 1/4 cup (40g) icing (confectioners') sugar


Champagne & orange french macaroon trifle
  • 1
    Make champagne and orange jelly. Stir gelatine into ½ cup of the juice in a small bowl until combined. Stand 5 minutes. Place remaining juice, champagne and sugar in a medium saucepan over medium heat, stir until sugar is dissolved. Bring to the boil, boil 1 minute. Remove from heat, stir in gelatine mixture until gelatine is dissolved. Segment oranges, by peeling rind thickly from oranges so no white pith remains. Cut between membranes, over a bowl to catch any juice, releasing segments, add segments to juice mixture.
  • 2
    Pour into a 3-litre (12-cup) deep glass dish. Cover, refrigerate 3 hours or until set.
  • 3
    To make candied orange rind. Remove rind from oranges with a zester. (Or, peel rind thinly from oranges with a vegetable peeler, cut rind into long thin strips.) Place the water in a small saucepan, bring to the boil. Add rind, simmer 1 minute. Drain rind, reserve ½ cup of the liquid. Place reserved liquid and sugar in same pan over medium heat, stir until sugar is dissolved. Bring to the boil, simmer, uncovered, 1 minute. Add rind, simmer, uncovered, 5 minutes or until candied. Drain. Spread out on a sheet of baking paper to cool.
  • 4
    Orange-scented custard. Whisk ingredients together in a large bowl.
  • 5
    Vanilla cream. Scrape seeds from vanilla bean. Beat cream, seeds and sugar in a medium bowl with an electric mixer until soft peaks form.
  • 6
    Just before serving, top jelly with macaroons, custard and cream. Top with nuts and candied rind and any syrup from the rind.


You will need about 9 oranges for this recipe. Grate the rind from the oranges for the custard before juicing them for the jelly. You can make the jelly, candied rind and orange custard a day ahead. Refrigerate jelly and custard separately until ready to assemble. Store rind in an airtight container at room temperature. You can use lemon or passionfruit french macaroons instead. For a non-alcoholic version, replace the champagne with extra orange juice and omit the orange-flavoured liqueur from the custard.

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