Orange Blossom Trifle

Recipe View 2 mins In a small saucepan, whisk together the orange juice, eggs, and sugar until well combined. (2 minutes)

Recipe View 9 mins Place the saucepan over low heat and stir constantly until the sugar has completely dissolved and the mixture has thickened to a custard-like consistency. Be patient and avoid boiling! (8-10 minutes)

Recipe View 2 mins Strain the thickened mixture through a fine-mesh sieve into a large bowl to ensure a silky-smooth texture. (2 minutes)

Recipe View 3 mins Add the cubed butter to the strained mixture and stir until the butter is completely melted and incorporated. (3 minutes)

Recipe View 2 hrs Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled. (120 minutes)

Recipe View 6 mins In a separate bowl, whip the chilled heavy cream to soft peaks using an electric mixer or by hand. (5-7 minutes)

Recipe View 3 mins Gently fold the whipped cream into the chilled orange custard until smooth and homogenous. Be careful not to overmix, as this can deflate the cream. (3 minutes)

Recipe View 3 hrs Cover the bowl again and refrigerate for at least 3 hours to allow the flavors to meld and the trifle to set slightly. (180 minutes)

Recipe View 1 mins To assemble the trifle, arrange half of the angel food cake cubes in the bottom of a trifle bowl or a large glass serving dish.

Recipe View 1 mins Spoon half of the whipped cream mixture evenly over the angel food cake layer.

Recipe View 1 mins Sprinkle half of the drained Mandarin oranges over the whipped cream layer.

Recipe View 1 mins Repeat the layers with the remaining angel food cake, whipped cream mixture, and Mandarin oranges.

Recipe View 1 hrs Cover the trifle and refrigerate for at least 1 hour before serving to allow the flavors to fully develop and the trifle to chill completely. (60 minutes)