BLOOD ORANGE TRIFLES
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
- Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool.
- Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
- To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.
ACCIDENTALLY FABULOUS ORANGE TRIFLE!
Start with Luvin' Texas' Recipe#275626 (orange swirl cake), prepare it in an unseasoned Pampered Chef stoneware Bundt pan, and you get crumbled orange cake...add these other ingredients, and you, too, can have an absolutely light, yummy orange trifle! It was a great mistake! (You may not have an unseasoned cake pan, so feel free to prepare it in the easiest way, possible, 'cause you're just going to crumble the cake, anyway!) Enjoy!
Provided by Belinda in Austin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour your pan.
- Prepare cake mix according to directions.
- Remove 1 1/2 cups of the batter and set aside.
- Pour remaining batter into the pan.
- Stir dry orange jello into the 1 1/2 cups batter.
- Drop this onto the batter in the pan, and cut through batter with a knife, with S-shaped curves, in one continuous motion, for a swirled effect.
- Bake according to cake mix directions.
- Cool and crumble.
- Make the vanilla pudding, according to the box, with the 2 cups of milk.
- In a trifle bowl, layer 1/3 of the cake, 1/2 of the pudding, and 1/3 of the clementines.
- Continue for another layer.
- For the top layer, you'll only have cake and oranges -- you'll then top that layer with the Cool Whip, and garnish (if desired) with a few clementine secions.
Nutrition Facts : Calories 671.7, Fat 31.5, SaturatedFat 13.6, Cholesterol 89.1, Sodium 715.1, Carbohydrate 90.4, Fiber 1.6, Sugar 63.4, Protein 9
FRESH ORANGE TRIFLE WITH LADYFINGERS, RASPBERRIES AND BOOZY CREAM
Provided by Kardea Brown
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
- For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
- Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
- When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.
MINI ORANGE TRIFLE
Layered with prepared pound cake, whipped topping and fruit, these individual orange trifles make an easy and elegant after-dinner teat.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut 1 orange into 6 slices; peel and section remaining oranges. Use miniature cookie cutter to cut 6 small shapes from 1 cake slice.
- Place 1 of the remaining cake slices in each of 6 individual dessert dishes; cover evenly with layers of half each of the orange sections and COOL WHIP. Repeat layers.
- Garnish with cake cutouts, orange slices and cherries.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE ORANGE TRIFLE
From the Cook's Chocolate Library. To make the marbled chocolate you can a) buy marbled chocolate....or b) spread melted semisweet chocolate on parchment, then drip a stream of melted white chocolate through it. Marble with a toothpick and let set until firm.
Provided by ladyroseofrohan
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Break up the trifle sponges and place in a large glass serving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the sherry.
- Squeeze the juice from two mandarins and sprinkle it over the macaroons. Peel and segment 6 mandarins and arrange them in the dish.
- In a large bowl, combine egg yolks, sugar, and cornstarch to make a paste. Bring the milk to just below boiling in a small pan. Remove and pour it into the egg yolk mixture.
- Return the custard to a clean pan and cook over low heat, stirring constantly to avoid curdling.
- When custard is thick, return it to the bowl, then stir in the mascarpone and melted chocolate until thoroughly combined. Spread the custard evenly over the trifle and chill for 1 hour.
- Whip the cream until thick, then spread over the top of the trifle. Decorate with marbled chocolate shapes and remaining mandarin orange segments.
Nutrition Facts : Calories 468.7, Fat 35.3, SaturatedFat 21.3, Cholesterol 123, Sodium 49.4, Carbohydrate 42.4, Fiber 8.5, Sugar 22.4, Protein 8.6
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