Raspberry Orange Trifle: A Delightful Dessert You Must Try
Image Credit: Raspberry Orange Trifle

This trifle is made by combining each piece of orange cake with raspberry jam. Take a large and wide beaker-like glass and place a pound piece of cake. Finish with a dollop of heavy cream and some fresh raspberries. Add a second piece of cake and top it with fresh raspberries. 

Grab these ingredients and transform them into a classic dessert. 

Ingredients 

1 1/2 cups whole milk

5 egg yolks

1/2 cup sugar

1 tablespoon heavy cream

1 tablespoon grated orange zest

2 tablespoons cornmeal

1/2 tablespoon vanilla extract

For orange cake

1/2 cup butter ( unsalted )

2 eggs

1 1/4 cups sugar

1 tablespoon grated orange zest

1 1/2 cups flour

1/4 teaspoon baking powder and baking soda

1/4 tablespoon kosher salt

1/4 cup orange juice

1/4 cup plain yogurt

1 tablespoon vanilla extract

1 cup heavy whipped cream

1/4 cup raspberry jam

2 tablespoons caster sugar

Fresh raspberries

Method 

  • Heat the milk and orange zest in a medium saucepan until the milk is almost simmering and hot. In a separate bowl, mix the egg yolks and sugar until they are light yellow and thick. Pour in cornmeal until smooth. Pour about 1/4 cup of the hot milk into the mug with the egg mixture, whisking the egg mixture as you go. Next, put the egg mixture in a saucepan with warm milk.
  • Reduce the heat to low and stir constantly until the mixture thickens about 2 minutes. To check that the cream is thick enough, stop whipping about every 15 seconds to see if the cream is boiling in the pan. In this case, take the pan off the stove.
  • Add the vanilla extract and whipped cream to the cream and pour the cream through a sieve into a medium-sized cup. Use a spoon to spread as much cream through a sieve as possible so that the lumps stay in the sieve.
  • Put the cream in the refrigerator for at least 2 hours until it cools down.
  • In the meantime, beat butter and sugar over medium speed until frothy. Add the eggs one by one and stir well. Add the orange zest and mix.
  • Then add flour, baking powder, baking soda and salt. Stir until everything is well mixed. Pour in two teaspoons of orange juice, milk and vanilla extracts until they combine with the batter. 
  • Divide the pie crust into a greased 9-inch pan. Bake at 350 ° F for about 40 minutes. A toothpick in the center of the cake should come out clean.
  • Let the cake cool on the wire until they are almost cold. Cut one of the mini cakes into 8 slices. Allow these pieces to cool completely before using. Quickly whip the cream for 1 minute to thicken. Add powdered sugar and vanilla extract until soft peaks form.

It’s time to impress family and friends. Make raspberry orange trifles at home.