- Exported from MasterCook
ORANGE TRIFLE
10 Preparation Time :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
4 Egg yolks
1/2 c Sugar
1/4 c Flour
1 tb Cornstarch
2 1/2 c Milk
1 tb Packed finely grated Orange peel
5 Large navel oranges
54 Almond meringues
1 c Chopped walnuts
1 Sponge cake or 18 3-inch ladyfingers
1/2 c Seedless raspberry jam
6 tb Medium-dry sherry
2 c Heavy cream, chilled
1 tb Confectioner's sugar
2 ts Vanilla extract
In a medium heatproof bowl, whisk the egg yolks with
the granulated sugar, flour and cornstarch until
thoroughly blended. In a heavy medium saucepan,
combine the milk and the orage zest and bring to a
boil over moderate heat. Gradually whisk the boiling
milk into the egg mixture. Clean the saucepan and strain the custard into it. Bring to a boil over
moderate heat, whisking constantly, about 3 minutes.
Reduce the heat to moderately low and cook, whisking
constantly, for 2 minutes longer. Pour the custard
into a clean bowl and whisk until slightly cooled,
about 1 minute. Let cool to room temp, whisking
occasionally to prevent a skin forming. Cover and 2 hours.
2 days in advance
knife, peel the oranges, making sure to remove all of
the bitter white pith. Working over a bowl, cut between the membranes to release the segments. You
3 cups of orange sections and juice.
oranges can be prepared up to 2 days ahead; cover and 12 of the Almond Meringues and 1/4 cup of the walnuts for garnish. Cut the cake into 18 3-2-inch pieces. Spread
1 side of each piece of
sponge cake or each ladyfinger with the raspberry jam.
In a deep 4-quart nonreactive serving bowl, preferably
glass, arrange 1/3 of the sponge cake pieces or ladyfingers in a single layer, jam side up. Sprinkle 2
tb of the sherry over the cake. Scatter 1/3 of the
orange section, with their juice, on top. Scatter 1/3
of the remaining meringues between the sponge cake
pieces and sprinkle with 1/3 of the remaining walnuts.
Spread 1/3 of the custard evenly on top. Repeat the
layering of sponge cake, sherry, orange sections,
meringues, walnuts and custard 2 more times. Cover the
trifle and refrigerate overnight. In a large bowl,
whip the cream with the confectioner's sugar and vanilla until stiff. Spread or pipe the whipped cream
over the top of the trifle. Refrigerate until serving
time. (The trifle can be prepared to this point up to
4 hours ahead.
reserved meringues over the top of the trifle and sprinkle the remaining 1/4 c walnuts on top. Source:
Food and Wine November 1992 - - - - - - - - - - - - - - - - - -
