1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 tbls (25 g) icing sugar (confectioners sugar), sifted
grated rind and juice of 1 lemon
grated rind and juice of 2 oranges
6 trifle sponges
thin slices of orange and lemon to decorate
3 tbls (25 g) icing sugar (confectioners sugar), sifted
grated rind and juice of 1 lemon
grated rind and juice of 2 oranges
6 trifle sponges
thin slices of orange and lemon to decorate
method
1. Whip the fresh cream until softly stiff and fold in the icing sugar. Add the lemon and orange rind and juice and stir together.
2. Crumble the trifle sponges in the cream mixture and blend evenly through the cream.
3. Turn the trifle into a serving dish, cover and chill for at least 2 hours. The trifle may seem rather floppy. During the chilling period it thickens up considerably to a light, foamy and very refreshing dessert. Decorate, with very thin alternating slices of orange and lemon.
2. Crumble the trifle sponges in the cream mixture and blend evenly through the cream.
3. Turn the trifle into a serving dish, cover and chill for at least 2 hours. The trifle may seem rather floppy. During the chilling period it thickens up considerably to a light, foamy and very refreshing dessert. Decorate, with very thin alternating slices of orange and lemon.
serving amount
serves 6-8
rate this recipe
9.8
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
