Orange Trifle

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Servings: 4 servings Difficulty: Advanced
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A vibrant, layered dessert featuring bright orange custard, sherry-soaked sponge, and crisp meringue.
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Orange Trifle recipe image
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Orange Trifle

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 248.0

Description

This elegant Orange Trifle is a show-stopping dessert that balances the brightness of fresh citrus with the richness of a classic custard. Layers of sherry-soaked sponge cake or ladyfingers provide a moist foundation, while vibrant orange segments add a refreshing burst of flavor. The creamy vanilla custard binds the layers together, complemented by the crunch of toasted walnuts and the airy sweetness of almond meringues. Topped with lightly sweetened whipped cream, this trifle offers a delightful contrast of textures in every spoonful. It is perfect for holiday gatherings, brunches, or any occasion where a sophisticated yet approachable dessert is called for. Make it ahead to let the flavors meld beautifully.

Directions

  1. In a medium heatproof bowl, whisk the egg yolks with the granulated sugar, flour, and cornstarch until thoroughly blended.
  2. In a heavy medium saucepan, combine the milk and the orange zest and bring to a boil over moderate heat.
  3. Gradually whisk the boiling milk into the egg mixture.
  4. Clean the saucepan and strain the custard mixture into it.
  5. Bring to a boil over moderate heat, whisking constantly, for about 3 minutes.
  6. Reduce the heat to moderately low and cook, whisking constantly, for 2 minutes longer.
  7. Pour the custard into a clean bowl and whisk until slightly cooled, about 1 minute.
  8. Let cool to room temperature, whisking occasionally to prevent a skin from forming.
  9. Cover and refrigerate for at least 2 hours.
  10. Using a small sharp knife, peel the oranges, making sure to remove all of the bitter white pith.
  11. Working over a bowl, cut between the membranes to release the orange segments.
  12. Set aside 12 of the almond meringues and 1/4 cup of the walnuts for garnish.
  13. Cut the sponge cake into 18 pieces (or use 18 ladyfingers).
  14. Spread one side of each piece of sponge cake or each ladyfinger with the raspberry jam.
  15. In a deep 4-quart non-reactive serving bowl, preferably glass, arrange 1/3 of the sponge cake pieces or ladyfingers in a single layer, jam side up.
  16. Sprinkle 2 tablespoons of the sherry over the cake.
  17. Scatter 1/3 of the orange segments, along with their juice, on top.
  18. Scatter 1/3 of the remaining meringues between the sponge cake pieces and sprinkle with 1/3 of the remaining walnuts.
  19. Spread 1/3 of the custard evenly on top.
  20. Repeat the layering of sponge cake, sherry, orange segments, meringues, walnuts, and custard two more times.
  21. Cover the trifle and refrigerate overnight.
  22. In a large bowl, whip the cream with the confectioner's sugar and vanilla until stiff peaks form.
  23. Spread or pipe the whipped cream over the top of the trifle.
  24. Refrigerate until serving time.
  25. Just before serving, arrange the reserved meringues over the top of the trifle and sprinkle with the remaining 1/4 cup walnuts.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 248.0kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 1.1g6%
Cholesterol 3.0mg1%
Sodium 60.6mg3%
Total Carbohydrate 52.3g18%
Dietary Fiber 0.4g2%
Sugars 37.5g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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