Clementine and Gingerbread Cookie Trifle

Ingredients

• Microwave Candied Clementines

  • 2 cups (500 ml) water
  • 1 cup (210 g) sugar
  • 2 tbsp (30 ml) corn syrup
  • 2 clementines, cut into 8 slices each

• Marmalade Custard

  • 1 cup (210 g) sugar
  • 3 tbsp (25 g) unbleached all-purpose flour
  • 3 tbsp (25 g) cornstarch
  • 4 eggs
  • 3 cups (750 ml) milk
  • 2 tbsp (30 ml) mandarin marmalade (see note)

• Gingerbread Cookies

  • 1 ½ cups (210 g) unbleached all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 pinch salt
  • ¼ cup (55 g) unsalted butter, softened
  • ½ cup (120 g) lightly packed brown sugar
  • 2 tbsp (30 ml) molasses
  • 1 egg

• Filling

  • 2 cups (500 ml) 35% whipping cream
  • ¼ cup (55 g) sugar