Orange Trifle

Prep time: 20 mins

Ingredients

Leftover orange cake (store bought or check out my orange cake recipe.

1 cup heavy whipping cream

Orange Curd

2 tablespoons sugar

1 egg

Zest of half an orange

1 1/2 tablespoon unsalted butter

1/4 teaspoon salt

1/4 tablespoon corn starch

1/4 cup orange juice

Quartered orange slices (optional)

Equipment

Measuring cups and spoons

3 Medium bowls

Small heatproof saucepan

Sieve

Mini serving cups

Small spoon

Spatula

Handheld electric whisk

How To

Cut up the leftover orange cake into small cubes. You can find the recipe here . Set aside.

In a meduim bowl, beat the heavy whipping cream until stiff peaks form. Set aside

Make the orange curd. In the saucepan, place the sugar and orange zest. Rub the zest into the sugar until it’s well combined.

Add the eggs, corn starch, and orange and lemon juices. Let it cook over medium heat while constantly stirring.

When the curd starts to thicken remove it from the stove top. Switch off the heat.

Place the cubed butter into a medium bowl. Place the sieve over the bowl, and pour the curd over it. Scrape the curd through the sieve. Mix the curd and butter well until all the butter is melted. The curd should be smooth.

Let the curd cool to room temperature and then chill in the fridge for about 30 minutes.

Assemble the trifle. Place the cake cubes onto the bottom of the serving cups. Top with whipped cream, and smooth it over so it covers all the cake. Spoon the orange curd over the cream.

Decorate with the remaining orange zest and quartered orange slices (optional).