- 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
To make the orange pudding: In a medium saucepan, add the milk and orange zest over medium heat. Warm until simmering. Remove from heat.
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.
Very slowly, about ¼ cup at a time, add the warm milk mixture and beat until combined.
Return the mixture to the saucepan over medium heat and cook until thickened, about 5 minutes.
Remove from heat and stir in vanilla and butter. Set aside.
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.
With the mixer running, add the heavy whipping cream to combine. Beat on high until stiff peaks form.
To assemble: cut the pound cake into bite-sized pieces.
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.
Top with orange slices and fresh raspberries. Refrigerate until ready to serve. Enjoy!