Tangerine Trifle - cooking recipe

Ingredients

5 single trifle sponge cakes, halved lengthwise
2 tablespoons apricot jam
15 -20 macaroons
1 (5 ounce) package tangerine gelatin powder or (5 ounce) package orange gelatin
1 (11 ounce) can mandarin oranges, drained reserve juice
2 1/2 cups custard
whipped cream, to decorate
orange rind, to decorate
superfine sugar, to decorate

Preparation

Spread the halved sponge cakes with apricot jam and arrange in the bottom of a deep serving bowl or glass dish.
Sprinkle with the macaroons.
Put the gealtin into a heatproof bowl or pan, add the juice from the mandarins and dissolve in a pan of hot water or in the microwave. Stir until the liquid clears.
Add up to 2 1/2 cups ice cold water, stir well and let cool for up to 30 minutes.Scatter the mandarin oranges over the cakes and macaroons.
Pour the gelatin over the mandarins, cake and macaroons and chill for 1 hour.
When the gelatin has set, pour the custard smoothly over the top and chill again.
When ready to serve, pipe the whipped cream over the custard. Wash the orange rind shreds, sprinkle them with superfine sugar and use to decorate trifle.