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Orange Trifle

the.instructor's picture
  Vanilla sponge cake 2 Cup (32 tbs), cubed
  Dried apricots 2⁄3 Cup (10.67 tbs) (In Chunks)
  Orange custard 2 Cup (32 tbs)
  Orange marmalade 1⁄3 Cup (5.33 tbs)
  Oranges 3⁄4 Cup (12 tbs), peeled, pith removed, sectioned
  Whipped cream 1 Cup (16 tbs)
  Orange peel 2 Tablespoon, grated
  Roasted sliced almonds 1⁄4 Cup (4 tbs)

In a large bowl, spread successive layers of half the spongecake cubes, half the apricots and half the orange custard.
Cover with marmalade.
Repeat first 3 steps.
Arrange half the orange sections over custard.
Cover with a layer of whipped cream.
Decorate with remaining orange sections, orange peel and sliced almonds.

Recipe Summary

Difficulty Level: 
Very Easy

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