Orange Blossom Trifle recipe

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Ingredients

¼ cup orange juice
3 eggs, lightly beaten
½ cup white sugar
¼ cup cold butter, cubed
1 cup whipping cream, whipped to soft peaks
1 (10 inch) angel food cake, cut in cubes
2 (15 ounce) cans Mandarin oranges, drained and patted dry

Nutrition Info

252.9 calories
carbohydrate: 32.4 g
cholesterol: 83.8 mg
fat: 12.7 g
fiber: 0.9 g
protein: 4.1 g
saturatedFat: 7.4 g
servingSize: -
sodium: 265.5 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.

  2. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.

  3. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

Recipe Yield

12 servings

Recipe Note

This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!

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