Citrus Trifle
Servings:*
12 servingsIngredients
- Orange pudding:
- 1 ¾ cups whole milk
- Zest from 1 orange
- 5 egg yolks
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- Orange mascarpone whipped cream:
- 8 ounces mascarpone, at room temperature
- 1 18-ounce jar orange marmalade
- ⅓ cup powdered sugar
- 4 cups heavy whipping cream
- Pound cake:
- 2 16-ounce frozen pound cakes
- Oranges slices, for garnish
- Raspberries, for garnish
Directions
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To make the orange pudding: In a medium saucepan, add the milk and orange zest over medium heat. Warm until simmering. Remove from heat.
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In a large bowl with an electric mixer, beat the egg yolks and sugar until pale and creamy, about 2 minutes. Add the cornstarch and beat until combined, about 30 seconds.
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Very slowly, about ¼ cup at a time, add the warm milk mixture and beat until combined.
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Return the mixture to the saucepan over medium heat and cook until thickened, about 5 minutes.
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Remove from heat and stir in vanilla and butter. Set aside.
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To make the orange mascarpone whipped cream: Add the mascarpone, orange marmalade and powdered sugar to a large bowl with an electric mixer, and beat with the whisk attachment until well combined, scraping the bowl as needed.
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With the mixer running, add the heavy whipping cream to combine. Beat on high until stiff peaks form.
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To assemble: cut the pound cake into bite-sized pieces.
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Add 1/3 of the pound cake pieces to the bottom of a large trifle bowl. Top the pound cake with 1/3 of the orange pudding and 1/3 of the whipped cream. Repeat until all of the pound cake, pudding, and whipped cream have been used, in three layers total.
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Top with orange slices and fresh raspberries. Refrigerate until ready to serve. Enjoy!