This is a delicious dessert to make for the holidays!

Orange Curd (Recipe from Food and Wine)

• 3 large eggs
• 2 large egg yolks
• ½ cup sugar
• ¼ cup fresh orange juice
• 2 teaspoons finely grated orange zest
• 2 teaspoons finely grated lemon zest
• 1 stick cold unsalted butter, cut into tablespoons

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 of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Pumpkin Bread

• 1¼ cup white whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• ½ teaspoon powdered cinnamon
• ½ teaspoon ground nutmeg
• 1 cup turbinado sugar
• 2 large eggs
• ½ cup extra light olive oil
• 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.

• 1 cup whipping cream
• 1 cup mascarpone cheese
• 3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

• Segments of 3 large navel oranges plus a few more for garnish
• ½ cup fresh orange juice

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.