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Orange Trifle with Strawberries

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orange-strawberry-trifleI would have to say, this is my all time favorite dessert. My mom has been making trifle for as long as I can remember. It is a very popular british dessert – my mom lived in London before she got married and learned some recipes from my English aunt. 

Growing up the trifle was served in a lasagna pan- the flat casserole pan. The presentation was not as dramatic as it is in the trifle bowl- I love looking at the colorful layers of delicious heaven! I remember my mom would use canned mixed fruit and use the juice to soak the sponge cake. We also grew up with lots of custard and fruit for dessert- the custard was made out of a powder. I still remember my mom pouring the powder in hot milk to make the delicious custard. She would layer the soaked sponge cake with the fruit,custard and whipped cream. The dessert was topped with a thick layer of whipped cream and sprinkled with nuts. How good is freshly whipped cream?? I can taste it as I write about it- the fluffy and creamy goodness- so easy to eat lots of it without realizing how dangerous it is. I still remember when we first arrived in the US and I saw cans of whipped cream or the fake stuff you get in tubs- I was devastated! What happened to the real stuff- I couldn’t understand why someone would want to eat that stuff in the tub… 

Once you learn the technique and process of making a trifle, sky is the limit. You can change the cake flavor, types of fruit and the flavor of custard or curd. I used to make a generic one most of the time, like the one my mom made- but then I started experimenting with the recipe. Last year I made a raspberry with mango curd trifle- it was out of this world! A few years ago I had a dessert tasting party and made a ginger bread and lemon curd trifle- it was very good as well!

It is a crowd pleaser- most people like it. In my case, I wouldn’t make it unless there was a crowd since I am quite capable of eating the entire bowl in no time!

Orange Curd

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup turbinado sugar
  • ½ cup fresh orange juice
  • Juice of one lemon
  • Zest of one lemon
  • Zest of one orange
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes – do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface and cut small steam vents in the plastic. Refrigerate the curd overnight.

  • 1 11oz store bought frozen orange cake (plain pound cake can be substituted) sliced thin
  • 2 cups whipping cream beaten stiff with 2 tablespoons vanilla sugar
  • 2 cups slice fresh strawberries mixed with 2 tablespoons vanilla sugar (add sugar an hour before assembling)
  • 4-6 fresh whole strawberries for garnish
  • 1 trifle bowl or any deep glass bowl

Divide the cake into two portions. Add one portion of the sliced cake at the bottom of the trifle bowl, covering the entire bottom. Next, spread half of the orange curd on top of the cake. Divide the strawberries into two portions as well. Spread one portion on top of the curd. Top the strawberries with one cup of whipped cream. Repeat the layering one more time starting with the cake and ending with the whipped cream on top. Garnish with fresh strawberries on top.

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1 Comment
Shirley
at

I made this for a Memorial weekend barbecue and it was delicious. The lemon curd intimated me, but it ended up being easy enough to make and added such a sophisticated taste (I’ve made trifles with instant chocolate pudding before, but never lemon curd!).

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