|Trifle sponge squares||6 (Each Sliced Into Two Layers)|
|Orange flavored liqueur||2 Ounce|
|Orange juice||2 Tablespoon|
|Oranges||4 Large, peeled, white pith removed and thinly sliced|
|Double cream||5 Ounce, stiffly whipped|
Place the sponge slices in one layer in a large dish.
Sprinkle over the liqueur and orange juice and set aside for 30 minutes or until all the liquid has been absorbed.
In a heavy saucepan, dissolve the sugar over low heat, shaking the pan occasionally.
Increase the heat to moderate and boil the syrup, shaking the pan occasionally, until it turns a rich golden brown.
Remove the pan from the heat.
Place it in a bowl of hot water to keep the caramel hot.
Arrange one third of the soaked sponge slices in a medium sized glass serving dish.
Spoon over one third of the custard, smoothing it over evenly with the back of a spoon.
Lay one third of the orange slices over the custard to cover it completely.
Trickle over one third of the caramel in a thin stream.
Continue making layers in the same way, ending with a layer of caramel coated orange slices.
Place the trifle in the refrigerator and chill it for 2 hours.
Fill a small forcing bag, fitted with a star shaped nozzle, with the cream.
Remove the trifle from the refrigerator and pipe the cream over the top in decorative swirls.