Orange Blossom Trifle Recipe

Orange Blossom Trifle Recipe

  • 1/4 cup orange juice
  • 3 eggs, lightly beaten
  • 1/2 cup white sugar
  • 1/4 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
  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.
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