Raspberry Orange Trifle

Name: Raspberry Orange Trifle
Prep time: 2 h 12 min
Cook time: 2 h 12 min
Total time: 2 h 12 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters buttermilk at room temperature; 2 Tbsps sifted cornstarch; 5 extra larges egg yolks, at room temperature; 4 extra larges eggs, at room temperature; 710 milliliters all-purpose flour; 1 teaspoons Grand Marnier liqueur; 237 milliliters (1/2 pint) cold heavy cream; 1 Tbsp heavy cream; 1 teaspoon kosher salt; 355 milliliters milk; 177 milliliters freshly squeezed orange juice, divided; 79 milliliters grated orange zest (6 oranges); 1 teaspoon grated orange zest (1 orange); 2 half-pints fresh raspberries; 237 milliliters good raspberry jam; 118 milliliters sugar; 2 Tbsps sugar; 591 milliliters sugar, divided; 227 grams (2 sticks) unsalted butter at room temperature; 1 Tbsp unsalted butter; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract

Raspberry Orange Trifle might be just the dessert you are searching for. One serving contains 1052 calories, 13g of protein, and 44g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a vegetarian diet. Head to the store and pick up sugar, orange zest, vanillan extract, and a few other things to make it today. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes approximately 2 hours and 12 minutes.

Instructions

Watch how to make this recipe.

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Ingredients you will need

Raspberry Jam

Pound Cake

Spread

Jam

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.

Ingredients you will need

Raspberries

Orange

Cream

Jam

Equipment you will use

Bowl

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.

Ingredients you will need

Whipped Cream

Vanilla

Cream

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Loaf Pan

Oven

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.

Ingredients you will need

Granulated Sugar

Orange Zest

Butter

Cream

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla.

Ingredients you will need

Baking Soda

Orange Juice

Buttermilk

Vanilla

All Purpose Flour

Salt

Equipment you will use

Bowl

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Ingredients you will need

Buttermilk

All Purpose Flour

Equipment you will use

Oven

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

Ingredients you will need

Sugar

Orange Juice

Orange

Syrup

Equipment you will use

Oven

Sauce Pan

Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil.

Ingredients you will need

Orange Zest

Milk

Equipment you will use

Sauce Pan

Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Spatula

Blender

Bowl

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture.

Ingredients you will need

Milk

Egg

Equipment you will use

Blender

Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)

Ingredients you will need

Orange

Egg

Equipment you will use

Frying Pan