The Great Australian Bake Off

Celebrate winter citrus with this sugar-free fig, orange and mandarin trifle.


  • Muscovado meringues with cardamom and almond

  • 2 egg whites

  • 110g light muscovado sugar (unrefined)

  • Pinch salt

  • Pinch cream of tartar

  • 1/2 tsp freshly crushed cardamom – about 4 pods

  • 100g flaked almonds

  • Orange and mandarin jelly (to make one and a half litres)

  • 750ml orange juice – about 8 oranges freshly squeezed and strained

  • 250ml mandarin juice strained – 3-4 mandarins

  • Juice of two lemons strained

  • 300ml light agave syrup to sweeten

  • Muscovado sugar to taste (make sweet to allow for chilling temp)

  • Water to make up to 1.5 litres

  • Gelatin powder – 1 sachet (12g) per 500 ml liquid for a firm jelly, or 3 tsp for a less firm jelly

  • 6 small navel oranges, peeled, pith removed and sliced thinly -sprinkled with Pedro Ximénez

  • 6 mandarins, segmented

  • Honey roasted figs

  • 1/2 cup Pedro Ximénez

  • ½ cup honey

  • 1 cinnamon stick

  • 1 piece orange peel

  • 1 piece mandarin peel

  • Black peppercorns

  • 1 vanilla bean

  • 12 fresh figs, halved

  • Agave and orange salted caramel

  • 1 tbsp unsalted butter

  • 3/4 cup agave syrup

  • 1/4 cup thickened cream

  • Zest of one orange

  • Good pinch salt flakes

  • Honey vanilla custard cream (make about 2 litres)

  • 700ml milk

  • 400ml pure cream

  • 100g honey

  • 100g light muscovado sugar

  • 8 egg yolks

  • 4 tbsp cornflour

  • 3 tsp vanilla bean paste

  • 500g mascarpone cream

  • Ginger fluff sponge layer

  • 4 eggs

  • 140g muscovado unrefined sugar (3/4 cup)

  • 1 tsp vanilla essence

  • 2/3 cup plain flour

  • 1/3 cup cornflour

  • ½ tbsp ginger

  • ½ tsp cinnamon

  • 1 tsp cream of tartar

  • ½ tsp bicarb soda

  • 50g flaked almonds

  • ¼ cup crystallised ginger

  • Orange crème fraiche cream topping

  • 500ml crème fraiche

  • 500g soft mascarpone

  • pinch nutmeg

  • 150g agave syrup or to taste

  • 1 tsp vanilla essence

  • Zest of 1-2 oranges

  • Decorations

  • 8 fresh figs – halved and quartered

  • 12 extra figs for inside trifle

  • Muscovado, almond and cardamom meringues

  • Mascarpone cream piped

  • 2 segmented oranges

  • 2 segmented mandarins

  • Caramel (as per above)

  • 100g toasted flaked almonds


  • For the meringues:

  • 1.

    Whisk egg whites, salt, cream of tartar and muscovado in a bowl over a saucepan of simmering water until it reaches 40°C. Take off heat and continue to beat until cooled. Fold in cardamom. Sprinkle flaked almonds on a baking paper lined tray.

  • 2.

    Pipe small meringues onto baking paper lined tray using a star nozzle. Stick down paper with left over meringue.

  • 3.

    Preheat oven to 120°C then reduce to 100°C when you put in the meringues and bake for 1 hour and 45 minutes until crisp. Switch off oven and leave in warm oven to crisp up further.

  • For the jelly:

  • 1.

    Combine juices, zest of one orange and one mandarin, agave and water to make up one and a half litres.

  • 2.

    Adjust agave to taste. Soften gelatin in 300ml of hot water by sprinkling it over the top and whisking it in. If not dissolved, dissolve over hot water. Gradually stir in orange jelly mixture.

  • 3.

    Strain through a muslin cloth into a jug. Arrange orange segments around perimeter of bowl.

  • 4.

    Arrange segments of orange and mandarin at base of bowl. Pour over jelly mix to a depth of 3cm.

  • 5.

    Place in fridge or freezer to set. Orange segments may fall off the sides of the bowl but can be pushed back on when the jelly is starting to set.

  • For the honey roasted figs:

  • 1.

    Cut a cross in the top of the ripe figs and squash slightly at the base to open up the crosses.

  • 2.

    Place in a baking tray and drizzle with honey and some Pedro. Plant spices and peel between them.

  • 3.

    Roast at 200°C for about 10-15 minutes or until just softened. Cool.

  • For the salted agave caramel:

  • 1.

    Melt butter in a saucepan. Add agave and cream and stir until combined

  • 2.

    Boil over medium high heat until caramelized. Add salt to taste.

  • For the honey vanilla custard:

  • 1.

    Heat milk and cream and vanilla in a saucepan. Add the honey.

  • 2.

    Beat yolks with the muscovado sugar until creamy and then add the cornflour and mix well.

  • 3.

    Add some milk to loosen then tip the lot in with the milk/cream/honey mixture and bring to boil until thickened.

  • 4.

    Taste and add muscovado if more sweetness is needed. Add extra cornflour mixed with a little milk if not thickened enough. Cover in plastic wrap and chill in the fridge for an hour.

  • 5.

    Whip mascarpone cream and fold into custard creating a mixture that is a nice spooning consistency.

  • For ginger fluff sponge layer:

  • 1.

    Preheat oven to 180°C. Grease and line the bottom of a large sided tray, big enough to cut out two circles the size of the trifle bowl. Scatter almonds on the bottom.

  • 2.

    Whisk eggs with sugar in a stand mixer with whisk attachment until pale and creamy and sugar has dissolved (about 8-10 minutes). Sift together dry ingredients. Sift over egg mixture gradually whilst folding in using a spatula. Empty carefully onto tray and bake for about 15-20 minutes until just cooked. Cool inverted on a rack. Cut out two circles.

  • For the orange crème fraiche topping:

  • 1.

    Mix mascarpone in a mixing bowl until just smooth.

  • 2.

    Whisk in crème fraiche, icing sugar, orange zest, vanilla and pinch of nutmeg until cream has thickened. Chill. Be careful not to overbeat.

  • For the almonds:

  • 1.

    Toast in oven on a tray.

  • To assemble:

  • 1.

    Pour a layer of cooled custard over set jelly. Top with a circle cake.

  • 2.

    Sprinkle cake with Pedro Ximénez. Arrange fresh halved figs around perimeter of the bowl with cut side facing out and base to the bottom. Arrange a layer of poached figs in the centre. Top with more custard to reach the top of the figs.

  • 3.

    Top with another layer of sponge sprinkled with Pedro Ximénez.

  • 4.

    Top with mascarpone cream and pile some in the centre – or pipe cornet shapes which widen in the middle.

  • 5.

    Pipe extra patterns with mascarpone cream as desired. Arrange halved and quartered fresh figs in the centre.

  • 6.

    Arrange meringues and segmented orange and mandarin around figs. Drizzle with salted caramel.

  • 7.

    Top with some more flaked almonds. Serve with extra caramel. Light up the bottom of the trifle dish with copper fairly lights so that the orange jelly glows.

Nutritional information

Nutritional analysis per serving (44 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department

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