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Boodle's Club, in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. Plan this recipe in advance, so that the sponge cakes in the base have time to soak up all the citrus flavour.

1. Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.

2. Mix the orange and lemon rinds and juice with the sugar and stir until the sugar has completely dissolved.

3. in another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Whip until the cream is light and thickened and all the juice absorbed.

4. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken. Serve decorated with segments or slices of fresh orange.

9.6

3 comments Trifle sponges are so dry posted by ruth @ 04:15AM, 12/14/07 I am going to make this and use slices of cake, orange or lemon cake would be nice but failing that madiera. Instead of trifle posted by olive @ 05:45PM, 2/08/08 Use jam swiss roll and moisten with sherry before pouring on the cream mixture This is just wonderful posted by Jane @ 05:38PM, 2/25/08 I am so pleased to find this recipe again, I used to make it years ago. The trifle sponges aren't dry at all in the finished dish, they just soak up all the juices, giving a very fresh taste. You will love this! Heading: Comments: Name:

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