Raspberry Orange Trifle

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Orange Pound Cake, unglazed

  • 1

    cup good raspberry jam

  • 2

    half-pints fresh raspberries

  • Orange Cream

  • cup (1/2 pint) cold heavy cream

  • 2

    tablespoons sugar

  • 1/2

    teaspoon pure vanilla extract

  • Orange Cream:

  • I/2 cups milk

  • 1

    teaspoon grated orange zest (1 orange)

  • 5

    extra-large egg yolks, at room temperature 1/2 cup sugar

  • 2

    tablespoons sifted cornstarch

  • 1/2

    teaspoon pure vanilla extract

  • 1/2

    teaspoon Grand Marnier liqueur

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon heavy cream

Directions

Cut the pound cake into nine 3/4-inch slices and spread each slice on one side with raspberry jam, using all the jam. Set aside. Place a layer of cake, jam side up, in the bottom of a 21/2- to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake jam side down and raspberries. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature. The cake and orange cream can be made several days in advance. Whip the cream and assemble the dessert before dinner. ORANGE CEAM: Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold. I use a wooden spoon to stir the custard on the stove and then beat it with a whisk as soon as it thickens. The custard will coat a metal spoon when it's done.

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