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Orange trifle recipe

Orange trifle recipe



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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Orange desserts

This dessert is fruity and creamy. It's also quick and easy to make. It's the perfect summer dessert that can be enjoyed all year round.

48 people made this

IngredientsServes: 12

  • 4 tablespoons orange juice
  • 3 eggs, lightly beaten
  • 100g caster sugar
  • 60g cold unsalted butter, cubed
  • 250ml whipping cream, whipped to soft peaks
  • 1 (26cm) plain sponge cake, cut in cubes
  • 3 (295g) tins Mandarin oranges, drained and patted dry

MethodPrep:20min ›Cook:5min ›Extra time:5hr chilling › Ready in:5hr25min

  1. Stir together orange juice, eggs and sugar in a small saucepan. Place over low heat and stir constantly until the sugar has dissolved and the mixture is very thick. Once thick, strain mixture into a large bowl and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
  2. Fold whipped cream into cold egg mixture until smooth. Cover and refrigerate for 3 hours.
  3. To assemble, place half of the cubed sponge cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining sponge cake, whipped cream mixture and Mandarin oranges. Refrigerate until ready to serve.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (19)

by Tracey Mitchell

Wow, I was hesitant to try this because it was not yet rated but I am so glad I did! I made a couple of changes, not because of the taste, but I was making it for my Aunt who loves chocolate and orange together. I made it as the recipe states and added some grated Terry's Chocolate Orange on top of the cake layers and garnished the top with chocolate orange sections and mandarin sections. You could go a step further and use chocolate cake instead of the angel food cake but nothing says spring like angel food cake so i used it anyway. What a refreshing dessert and a nice change from the traditional trifle i have to make my husband since he is British. Great recipe!!! I wish we had taken a picture but it was eaten up so fast I didn't get a chance.-26 Mar 2007

by flashcom

I've made this trifle 4 times, now. Everyone loves it and asks for the recipe! I use "not from concentrate" OJ and I also add about a teaspoon of orange zest to the egg mix. I have added dark chocolate which is also delicious. Once, I even found a chocolate angel food cake to add to it.-07 Jul 2007


Drain orange sections, reserving syrup. Place sections on paper towel-lined pan and freeze.

Meanwhile, beat together pudding mix, Dream Whip, milk, cream and extract until blended on low speed of electric mixer. Turn mixer to medium speed and beat 5 minutes until thick and fluffy, occasionally scraping bowl with spatula.

Split ladyfingers and line bottom and sides of a pretty, glass 2-quart bowl with 2/3 of them. Drizzle with half of reserved orange syrup. Spoon half of pudding mixture over top.

Arrange the remaining ladyfingers on top and drizzle with syrup. Spoon remaining pudding into mound high in center. Arrange orange slices on top.

In a saucepan over high heat, melt sugar, stirring constantly, until smooth. Remove from heat and let stand 2 minutes. With a spoon, drizzle over pudding in strands.


Recipe Summary

  • 12 to 14 medium oranges*
  • ½ cup plus 1 tbsp. Grand Marnier or other orange-flavored liqueur (or orange juice), divided
  • 12 ounces mascarpone cheese
  • ¾ cup whipping cream
  • ¾ cup good-quality marmalade, divided
  • 2 loaves (10.75 oz. each) pound cake, cut into 1/2-in. slices

Zest 5 oranges using fine side of a box grater or a razor-sharp grater, such as a Microplane set zest aside. With a serrated knife, cut ends off all oranges. Set 1 orange cut side down on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a strainer set in a bowl, slice next to each thin white membrane into the center of the orange, releasing segments of orange into strainer and leaving membranes behind. Squeeze juice from membranes into strainer and discard them. Repeat with remaining oranges until you have 4 cups segments and 1/2 cup juice (save remainder of both for other uses) put in separate bowls.

Add zest and 1/2 cup liqueur to bowl of juice and set aside.

In a stand mixer, combine mascarpone and cream and whisk until stiff peaks form. Add 1/2 cup marmalade and whisk to blend.

Arrange a third of the pound cake slices evenly in the bottom of a 3-qt. trifle bowl or other straight-sided bowl. Using a pastry brush, soak cake with 1/4 cup liqueur mixture. Dollop a third of the marmalade cream on top of cake. Arrange 1 cup orange segments over cream, making sure widest part of segments lies against the side of the bowl. Repeat with 1 more layer of cake, pressing down on it slightly before layering on same amounts of liqueur mixture, cream, and oranges. Arrange last layer of cake, drizzle with remaining liqueur mixture, smooth remaining third of the cream level over cake, and arrange remaining 2 cups oranges in a decorative spiral.

In a microwave-safe bowl, heat remaining 1/4 cup marmalade with remaining 1 tbsp. liqueur until hot stir to combine. Brush warm marmalade over orange slices. Chill until ready to serve.

*You can use any combination of orange varieties, including blood oranges, or stick to just one, as we did here with Valencia oranges.


Place the kumquats in a small saucepan with 4 tablespoons of water and 1 tablespoon of sweetener. Bring to the boil and simmer gently for 6-7 minutes until tender. Transfer to a small bowl, stir in the whisky and cinnamon and set aside to cool.

Meanwhile, prepare the oranges. Using a vegetable peeler, pare off a few strips of rind from one orange, slice into thin strips and place in a small bowl of water. Chill and reserve for decoration.

Grate the peel from the other orange until you have ½ teaspoon rind and reserve this. Using a small sharp knife, slice the rind off both oranges, removing as much of the white pith as possible. Over a bowl, cut in between each segment and remove the portions of orange flesh and place in the bowl.

Place the sponge finger pieces in the base of a glass serving bowl. Top with the orange segments and any juices. Cover and chill until required.

Mix the fromage frais with the remaining sweetener and the reserved grated orange rind cover and chill until required.

To serve, spoon the kumquats and their juices onto the oranges and top with the fromage frais. Grate the plain chocolate over the top and decorate with the drained orange rind strips.


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Autumn colored dessert as receitas lá de casa. Strawberry, blueberry and lemon trifle. Easy ideas and recipes that make everyone feel like family by ina garten (crown publishing) ina garten, also known as the barefoot contessa. Ina garten is the author of the barefoot contessa cookbooks. Season 24 cooking for jeffrey.

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Barefoot contessa trifle dessert : Roasted salmon into salmon salad Easy ideas and recipes that make everyone feel like family by ina garten (crown publishing) ina garten, also known as the barefoot contessa. Brownies | april 20, 2011. August 17, 2018august 5, 2019michaelbarefoot, contessa.


For the custard, place the cream, milk and vanilla pod and seeds into a small saucepan. Heat the mixture until it begins to simmer. Then remove the pan from the heat and set aside to infuse.

Place the egg yolks and the sugar into a large bowl and whisk together until they have combined and formed a smooth texture.

Remove the vanilla pod from the cream and milk mixture and set aside (the pod can be used again, for another dish).

Gradually add the warm milk and cream mixture into the egg bowl, whilst whisking vigorously. Once the mixtures have combined, pour the liquid back into the saucepan and return to the heat. Stir the mixture continually until the mixture becomes thick enough to coat the back of the spoon.

Remove the pan from the heat, cover with cling film and transfer to the fridge to cool for five minutes.

For the topping, place all the ingredients into a clean bowl and mix well, until the ingredients have combined.

For the cranberries, place the cranberries along with a tsp water into a small saucepan over a low heat and cook for 6-8 minutes, or until the cranberries have burst. Stir in the sugar, then remove the pan from the heat and leave to cool slightly.

To serve, place the sponge fingers into a tall, clean dessert glass and pour the orange juice over the sponge fingers. Pour the cranberry mixture, followed by the custard over the sponge fingers. Spoon the cream mixture on top of the custard. Dust the cream with icing sugar.


Mandarin Orange Trifle with Vanilla Pudding

This mouthwatering trifle blends light, fluffy angel food cake with juicy mandarin segments, creamy vanilla pudding, and Cool Whip, to make a dessert, which is refreshing on a hot summer day and equally able to brighten up a cool winter evening. Trifle recipes vary but this one is super easy, thanks to the cake mix, gelatin and pudding used to make it. To save even more time, use a readymade angel food cake.

You can use fanned strawberries, blueberries or more mandarin orange segments to decorate the finished trifle if you like and maybe you want to add some chopped berries to the gelatin when it is partially set (adding it too early means it will float or sink rather than be suspended). Sprinkles are also nice for a colorful topping. You can either spread the Cool Whip over the top or pipe it on to make points. If you are going to garnish the trifle with fruit or sprinkles, it is better to spread it with a palette knife or spatula, so the sprinkles or fruit can be distributed evenly over the top.

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The angel food cake is topped with the mandarins and the gelatin when it is not quite set, so some of the gelatin soaks into the cake. On top of that you have a creamy layer of instant vanilla pudding. Some trifle recipes use vanilla custard but instant pudding is quicker to make and tastes just as good. The topping is Cool Whip although you could use fresh whipped cream if you prefer. Another thing you could do, if you know how many people you are going to feed, is to make the trifle in individual serving glasses, if you have enough matching ones, rather than using a trifle bowl. Use glass or plastic, so you can see the layers of the trifle. If you are looking for an easy recipe for trifle, this one is really good.

Ingredients

  • 2 cups cold milk
  • 1 box angel food cake
  • 1 can mandarin orange segments, drained
  • 1 cup orange juice
  • 1 cup boiling water
  • 1 package strawberry gelatin
  • 2 small boxes instant vanilla pudding
  • 8 oz Cool Whip
  • Sprinkles or sliced fruit to decorate (optional)

Instructions

  1. Dissolve the strawberry gelatin in the boiling water, and then stir in the orange juice.
  2. Follow the directions on the angel food package to make the cake.
  3. Cook it and let it cool, then cut it into 1 inch cubes.
  4. Arrange the angel food cake cubes in the bottom of a trifle bowl and scatter the mandarin segments over them.
  5. Top with the thickened gelatin and refrigerate until the gelatin layer has set.
  6. Whisk the vanilla pudding with the milk for a couple of minutes and let it stand for 2 minutes. Spread the vanilla pudding over the gelatin layer.
  7. Add the Cool Whip and decorate the trifle with the sprinkles or with some sliced fruit if you want to.

This four layer gelatin trifle recipe looks tempting and delicious. The fruity flavor contrasts well with the angel cake and the vanilla pudding adds a creamy flavor. Cool Whip is used to finish off the trifle perfectly and you can see from the picture how perfect this dessert looks. Serving homemade dessert recipes is guaranteed to thrill your guests and you cannot go wrong with this easy recipe for mandarin trifle. If you are looking for gelatin recipes, which look impressive, and taste heavenly, this one is a winner. You can make it ahead and keep it in the refrigerator for several hours.

Chocolate Caramel Brownies

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Sara McConnell

Welcome! I’m happy you’re here. I'm Sara McConnell. I have a passion for cooking and desire to make healthy eating easy, tasty and fun. I often spend my free time searching for, creating and trying tasty new recipes in my kitchen. Through the blog i want to share with you my cooking experience, and I hope it can help you. Thank you so much for visiting!


List of Ingredients

  • 5 eggs
  • sugar
  • Italian 00 flour
  • 4 TBSP. of potato starch
  • cocoa powder
  • 2 C. of milk
  • 8 OZ. of dark chocolate
  • sugar
  • 4 egg yolks
  • 2 tbsp. cornstarch
  • 1 C. of sugar
  • liqueur such as Grand Marnier
  • Gianduja chocolate
  • Dark chocolate
  • whipped cream
  • Powdered sugar
  • currants

Method

Beat the egg with the sugar until foamy: this will take at least 15 minutes. Double sift the type 00 flour with the cornstarch and cocoa powder and mix this into the egg mixture, stirring from the bottom to the top very gently so as not to flatten it. Pour the batter into a cake pan with high sides (about 9 inches in diameter) that has been buttered and floured. It should fill the pan no more than three-quarters of the height. Bake at 375°F for about 20 minutes. Remove the sponge cake from the oven, let it cool enough to handle, remove it from the pan and let it cool on a rack.

For the chocolate cream: Break the chocolate into pieces. Bring the milk to a boil. In a bowl, mix in this order: sugar, starch and then egg yolks. Pour the boiling milk into the egg yolk mixture and cook, stirring constantly, until it thickens. Immediately pour it, while hot, onto the chocolate and mix until it is perfectly melted and smooth. Allow it to cool, the refrigerate for at least 1 hour.

For the syrup: boil 1 1/4 cups water with the sugar, remove from heat, cool, then mix in the liqueur.

To assemble: Make a lot of shavings from solid chocolate and make larger shavings from the Gianduja. Cut the sponge cake into three layers. Brush the first layer with the syrup. Distribute a layer of chocolate cream on it, set the second layer of sponge cake on top and repeat this operation until all the cake layers are used up. Completely frost the cake with the chocolate cream using a spatula (if the cream is too thick, weigh it and add an equal amount of whipped cream) cover the side with chocolate shavings. Decorate the top with a circle of whipped cream, put the large shavings of Gianduja chocolate in the middle and dust it with powdered sugar. Garnish with a few currant branches and refrigerate for at least 1 hour before serving.


First of all, split the sponges in half lengthways, spread each half with marmalade, then re-form them into sandwiches.

Spread the top of each sandwich with marmalade, cut each one across into three, then arrange the pieces in the base of the glass bowl. Now make a few stabs in the sponges with a sharp knife and carefully pour the Madeira all over them, distributing it as evenly as you can, then leave on one side for the sponges to soak it all up. Next, grate the zest from 1 of the oranges and keep on one side. Place the remaining 2 oranges on a board and, using your sharpest knife, pare off all the skin and pith.

Then, holding each orange in one hand over a bowl to catch the juices – you will need 1 tablespoon for the caramel – cut out the segments by slicing the knife in at the line of pith that divides the segments (you need to cut each segment out with the pithy membrane left behind). Cut each segment in half and place in a small bowl together with the grated zest.

To make the caramel, dissolve the 2 tablespoons of soft dark brown sugar with the 1 tablespoon of reserved orange juice in a small pan over a gentle heat and, as soon as the crystals have dissolved, turn the heat up to caramelise the mixture: it is ready when it turns one shade darker and looks syrupy and slightly thicker than before. Remove the pan from the heat and add the Cognac – this will make it splutter a bit, but that's okay. Pour the caramel mixture over the oranges.

Next make the custard. This you do by mixing the egg yolks, sugar, cornflour and vanilla extract in a basin, then in a saucepan bring the cream up to simmering point and pour it over the egg mixture. Whisk well, return the whole lot to the saucepan and re-heat gently, still whisking, until the custard has thickened (don't worry if it looks curdled at this stage: the addition of the cornflour will ensure that it will eventually become smooth once off the heat, if you work at it with the whisk).

Let the custard cool and, meanwhile, strain the oranges, reserving the caramel juice. Arrange the oranges in amongst the sponge cakes in the trifle bowl, tipping it from side to side to make sure all the Madeira has soaked in.

Now slice the bananas thinly and scatter these into the bowl, and push them down the sides as well. Next, add the caramel juice to the custard and pour this on top of everything in the bowl. Cover with clingfilm and chill for several hours before topping the trifle with the whipped cream and scattering this with the toasted hazelnuts. Keep the trifle covered in the fridge and serve chilled.

You can also watch how to make Traditional Seville Orange Marmalade in our Online Cookery School Video on this page.


Caramelised orange trifle

Put the muscovado sugar in a large heavy-based pan. Add 100ml (31&frasl2fl oz) water. Dissolve sugar on a low heat. Increase heat and cook for around 5min until sugar is syrupy and thick.

Remove from heat (stand back as sugar will splutter) and add 450ml (3&frasl4 pint) boiling water. Add jelly, stir until dissolved and add brandy. Set aside.

Cut peel off each orange, removing all pith. Slice flesh into rounds, reserving any juice. Add the juice - about 125ml (4fl oz) - to the jelly. Cool.

Tip the ratafias into the base of a 3.5 litre (61&frasl4 pint) bowl and drizzle with sherry. Put orange rounds on top, then pour jelly over. Chill for 4hr until set.

Pour fresh custard on top and smooth over. Put mascarpone, double cream and vanilla extract in a bowl and combine with an electric hand mixer. Spoon three-quarters of the mixture on to the custard. Smooth the surface. Put remainder in a piping bag and pipe 10 swirls around edge. Chill.

Line a large baking sheet with baking parchment. Half-fill the sink with cold water. Put granulated sugar in a heavy-based pan and heat gently until it has dissolved. Increase heat and cook to a golden caramel. Immediately plunge base of the pan into the sink. Dip in a fork and pick up the caramel, then flick back and forth over the parchment. Put spun sugar on top of the trifle.