Orange syllabub trifle

3 Servings

Ingredients

QuantityIngredient
1Orange; (finely grated peel and juice)
50gramsCaster sugar
175gramsCrŠme fraiche
225gramsThick yogurt
4Trifle cakes
150millilitresOrange juice
8Segments of peeled orange
1smallSprig of fresh mint

Directions

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