Christmas Pudding Trifle

Using a sharp knife, carefully peel the oranges, making sure to remove all the bitter white pith beneath the skin for the sweetest citrus flavor. Slice each orange as thinly as possible, creating translucent rounds, then neatly arrange these slices over a large dinner plate. Lightly sprinkle the oranges with demerara sugar — the coarse crystals add a hint of caramelized sweetness — then drizzle with the rich, orange-flavored Grand Marnier. Set this plate aside to allow the oranges to macerate and release their fragrant juices. Next, crumble the Christmas pudding into generous chunks and scatter these across the base of your trifle bowl. This chunky layer serves as a hearty foundation. Carefully lift the orange slices from the plate with their precious juices and spread them evenly over the pudding, letting the syrupy juices seep into the crumbs beneath. In a separate bowl, beat the mascarpone until it becomes gorgeously smooth and creamy. Gently fold in the custard, stirring just until combined, creating a luscious, velvety mixture. Spoon this custard blend thoughtfully over the layers of oranges, smoothing the top to seal in all the flavors. Whip the double cream until it just holds soft peaks—avoid overwhipping to keep it light and fluffy. Spoon this whipped cream over the custard layer, creating a soft, cloud-like topping. Finally, sprinkle a handful of flaked almonds and a generous grating of dark chocolate over the trifle to add crunch and a rich cocoa aroma. A handy tip: prepare this trifle a day ahead and chill it in the refrigerator. This resting time allows the flavors to meld wonderfully, making it an effortless and impressive centerpiece for your festive table.