Orange Blossom Trifle

Ingredients and Weight:

• Ladyfingers (store-bought): 16 pieces
• Orange juice: 1 cup
• Sugar: 1/2 cup
• Orange zest: 1 tablespoon
• Flour: 1/4 cup
• Milk: 1 cup
• Butter: 1/4 cup
• Eggs: 2 large
• Orange blossom water: 1 teaspoon
• Heavy cream: 1 cup
• Fresh berries for garnish (strawberries, raspberries, blueberries): 1 cup

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Prepare the Ladyfingers: Dip the ladyfingers in the orange juice and arrange them in the bottom of an 8-inch trifle dish or individual serving glasses.
2. Make the Orange Cream: In a saucepan, combine the orange zest, sugar, flour, and milk. Bring to a simmer over medium heat, whisking constantly. Remove from heat and let cool slightly.
3. Temper the Eggs: In a bowl, whisk the eggs. Gradually whisk in about half of the warm orange cream mixture into the eggs to temper them. Return the tempered egg mixture to the saucepan with the remaining orange cream mixture and cook over low heat for 2-3 minutes, or until thickened. Remove from heat and stir in the butter and orange blossom water.
4. Whisk the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
5. Assemble the Trifle: Pour half of the orange cream mixture over the soaked ladyfingers. Spread with half of the whipped cream. Repeat layers. Garnish with fresh berries.

Nutritional Information:

Serving size: 1/8 of trifle

Calories: 250 Fat: 15g Carbs: 30g Protein: 5g

Dish Characteristics:

• Light and airy texture
• Tangy and sweet orange flavor
• Creamy and decadent
• Visually stunning with layers of colors

User Comments:

• "This trifle is absolutely delicious! The orange blossom flavor is amazing."
• "I love the combination of ladyfingers, orange cream, and whipped cream."
• "It's so easy to make and looks so impressive."
• "A perfect dessert for special occasions or just because."

Special Precautions and Tips:

• Use fresh orange juice for the best flavor.
• Don't overcook the orange cream or it will become grainy.
• Let the orange cream cool slightly before adding the eggs to prevent curdling.