Tara
July 3rd, 2007, 07:48 PM
SUMMER TRIFLE
This is a variation of a classic English dessert, Trifle, which is actually a dessert made up of left over cake, and served during Christmas time, but this one is adapted to summertime by using orange pound cake and, peaches and raspberries. the great thing about trifle is that you can use your imagination and get creative. It's a great dessert for dinner parties as it makes an great presentation in a trifle bowl.
1 Orange Pound cake unglazed
1 cup raspberry jam
2 boxes chilled red fresh raspberries
Large can cold sliced peaches (discard syrup)
Orange Cream (see recipe below)
1/2 pint cold heavy cream
2 tablespoons of sugar
1/2 teaspoon pure vanilla extract
Make the Trifle:
Cut the pound cake into nine 3/4-inch slices and spread with raspberry jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3 - quart glass Trifle serving bowl, cutting the pieces to fit. Top with a layer of raspberries, peaches, and orange cream. Repeat the layers of cake, raspberries, peaches, and orange cream, ending with a third layer of cake jam side down, and raspberries.
Make the whip cream:
Whip the cream in a bowl of an electric mixer fitted with the whisk attachment. When it start to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with the whipped cream.
Orange Cream:
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup of sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier Liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream
Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat, and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about five minutes. With the mixer at low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot mil mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. This is a custard so you have to pay very close attention. If it overcooks, it will quickly thicken and become orange scrambled eggs!
Immediately pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard, and refrigerate until cold.
This is a variation of a classic English dessert, Trifle, which is actually a dessert made up of left over cake, and served during Christmas time, but this one is adapted to summertime by using orange pound cake and, peaches and raspberries. the great thing about trifle is that you can use your imagination and get creative. It's a great dessert for dinner parties as it makes an great presentation in a trifle bowl.
1 Orange Pound cake unglazed
1 cup raspberry jam
2 boxes chilled red fresh raspberries
Large can cold sliced peaches (discard syrup)
Orange Cream (see recipe below)
1/2 pint cold heavy cream
2 tablespoons of sugar
1/2 teaspoon pure vanilla extract
Make the Trifle:
Cut the pound cake into nine 3/4-inch slices and spread with raspberry jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3 - quart glass Trifle serving bowl, cutting the pieces to fit. Top with a layer of raspberries, peaches, and orange cream. Repeat the layers of cake, raspberries, peaches, and orange cream, ending with a third layer of cake jam side down, and raspberries.
Make the whip cream:
Whip the cream in a bowl of an electric mixer fitted with the whisk attachment. When it start to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with the whipped cream.
Orange Cream:
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup of sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier Liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream
Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat, and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about five minutes. With the mixer at low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot mil mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. This is a custard so you have to pay very close attention. If it overcooks, it will quickly thicken and become orange scrambled eggs!
Immediately pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard, and refrigerate until cold.