Orange Trifle

* Exported from MasterCook *

ORANGE TRIFLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg yolks
1/2 c Sugar
1/4 c Flour
1 tb Cornstarch
2 1/2 c Milk
1 tb Packed finely grated
Orange peel
5 Large navel oranges
54 Almond meringues
1 c Chopped walnuts
1 Sponge cake or
18 3-inch ladyfingers
1/2 c Seedless raspberry jam
6 tb Medium-dry sherry
2 c Heavy cream, chilled
1 tb Confectioner's sugar
2 ts Vanilla extract

In a medium heatproof bowl, whisk the egg yolks with
the granulated sugar, flour and cornstarch until
thoroughly blended. In a heavy medium saucepan,
combine the milk and the orage zest and bring to a
boil over moderate heat. Gradually whisk the boiling
milk into the egg mixture. Clean the saucepan and
strain the custard into it. Bring to a boil over
moderate heat, whisking constantly, about 3 minutes.
Reduce the heat to moderately low and cook, whisking
constantly, for 2 minutes longer. Pour the custard
into a clean bowl and whisk until slightly cooled,
about 1 minute. Let cool to room temp, whisking
occasionally to prevent a skin forming. Cover and
refrigerate for at least 2 hours. (The custard can be
made up to 2 days in advance) Using a small sharp
knife, peel the oranges, making sure to remove all of
the bitter white pith. Working over a bowl, cut
between the membranes to release the segments. You
should have 3 cups of orange sections and juice. (The
oranges can be prepared up to 2 days ahead; cover and
refrigerate) Set aside 12 of the Almond Meringues and
1/4 cup of the walnuts for garnish. Cut the cake into
18 3-2-inch pieces. Spread 1 side of each piece of
sponge cake or each ladyfinger with the raspberry jam.
In a deep 4-quart nonreactive serving bowl, preferably
glass, arrange 1/3 of the sponge cake pieces or
ladyfingers in a single layer, jam side up. Sprinkle 2
tb of the sherry over the cake. Scatter 1/3 of the
orange section, with their juice, on top. Scatter 1/3
of the remaining meringues between the sponge cake
pieces and sprinkle with 1/3 of the remaining walnuts.
Spread 1/3 of the custard evenly on top. Repeat the
layering of sponge cake, sherry, orange sections,
meringues, walnuts and custard 2 more times. Cover the
trifle and refrigerate overnight. In a large bowl,
whip the cream with the confectioner's sugar and
vanilla until stiff. Spread or pipe the whipped cream
over the top of the trifle. Refrigerate until serving
time. (The trifle can be prepared to this point up to
4 hours ahead.) Just before serving, arrange the
reserved meringues over the top of the trifle and
sprinkle the remaining 1/4 c walnuts on top. Source:
Food and Wine November 1992



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