I make this dessert in stages.I start with the fresh orange pound cake. It makes 2 loaves , so you can either freeze one loaf(it freezes beautifully) or use as a tasty breakfast or snack. The other will be used for the trifle. You will need loads of orange zest, and freshly squeezed orange juice. Make the batter as described and spread into 2 prepared loaf pans. Bake at 350 untill toothpicks come out clean. Make the fresh orange glaze by combining sugar and freshly squeezed orange juice. Cook until syrupy and spoon over the slightly cooled orange pound cakes.(You can store these for up to 3 days if you like or freeze one for later use.) Prepare your orange cream custard, and refrigerate. Can be stored in refrigerator up to 3 days. Grab some fresh raspberries and some raspberry jam, along with a trifle dish, your orange pound cake, and the orange cream. Now, you can begin to assemble the trifle. Slice the orange pound cake into 9-10 slices. Spread each slice with raspberry jam. Layer some pieces to fit in the bottom of the trifle dish, jam side up.Top with fresh raspberries. Top with the orange cream, repeat those layers.End with a layer of the pound cake, jam side down. Make your freshly whipped cream by combining heavy cream, vanilla, and sugar. Top the trifle with that. Sprinkle a few raspberries on top. Gorgeous! Delicious! SO VERY GOOD! 3 layers of edible bliss!
Friday, July 8, 2011
Raspberry Orange Trifle This dessert is the BOMB! This dessert is time-consuming. This dessert is requested by friends, and by family every 4th of July. It is one of my MOST Favorite treats!! From the fresh orange pound cake, to the raspberry jam, to the homemade orange cream, fresh from the farm stand raspberries, and the freshly whipped cream, need I say more? OK, and layers of it presented beautifully in a trifle dish!!Doesn't get much better.. OMG it is almost orgasm worthy! Another PLUS about this recipe is that the orange pound cake, and the orange custard cream can be made ahead of time!! YOU MUST TRY THIS.. and then sit back ready to receive the compliments! Adapted here from Ina Garten, it is near perfection in my book! You can find the complete recipe and ingredient amounts on the key ingredient recipe card below, or the link above.