Orange syllabub trifle

Yield: 3 Servings

Measure Ingredient
1 \N Orange; (finely grated peel and juice)
50 grams Caster sugar
175 grams CrŠme fraiche
225 grams Thick yogurt
4 \N Trifle cakes
150 millilitres Orange juice
8 \N Segments of peeled orange
1 small Sprig of fresh mint

FOR THE ORANGE SYLLABUB

FOR THE TRIFLE

TO GARNISH

Serves 3-4

A light, simple trifle: a layer of cake is soaked with fresh orange juice, then topped with a mouth-watering layer of crŠme fraiche and yogurt flavoured with orange rind and juice. Orange segments decorate the edge of this lovely dessert.

Put the peel and orange juice into a bowl with the sugar. Leave to marinate. Strain the liquid into a clean bowl and add the crŠme fraiche gradually, beating until thick. Fold in the yogurt. Chill for a few hours or overnight.

Cut the trifle sponges in half lengthwise. Lay them in the bottom of a small serving dish, moisten with the orange juice, and finish with a layer of the syllabub. Place segments of orange around the edge.

Chill for 2-3 hours before serving. Decorate with a small sprig of mint.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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