Friday, November 28, 2008

Orange trifle with Grand Marnier Cream

My mom absolutely adores Tiramisu, so as a mother daughter project we decided to take on this trifle for our Thanksgiving dinner. It has all of the essential elements of a tiramisu, except exchanges the coffee flavor for a fresh orange flavor, which makes it absolutely perfect for spring or summer (although it's just as delicious at all other times of the year). It's decadent yet light at the same time, and unbelievably delicious at all times - and super easy considering you don't have to slave over your stand-up mixer or oven!

Orange Trifle with Grand Marnier Cream (courtesy  of Sunset Magazine):
Yields: Enough for 8 - 10 

10 - 12 medium sized oranges (check that they are sweet)
1/2 cup and 1 tbsp. Grand Marnier (keep separate)
12 oz. Marscarpone cheese
3/4 cup whipping cream
1 cup orange marmalade
2 loaves of pound cake, sliced into 1/2 in. slices (I recommend Sara Lee)

Zest 5 oranges using a microplane, set aside. Next, peel the oranges, removing as much white piff as you can. Segment the oranges by slicing in between the membranes on each side and gently pulling the segments out. Squeeze the juice from the membranes into a strainer. Repeat this process until you have about 4 cups of orange slices and 1/2 cup of orange juice. Keep separate. 

Add the zest and 1/2 cup of liqueur to the orange juice. Set aside.

In a stand mixer, whip the marscarpone and cream until stiff peaks form (caution: do not overbeat or else you will end up with butter). Once you have stiff peaks, fold in 3/4 cup of the marmalade.

Next, take your trifle bowl, and layer the bottom with the slices of pound cake. Use a pastry brush to soak the cake with 1/4 cup of the liqueur mixture. Then layer 1/3 of the marmalade cream and spread evenly. Arrange 1 cup of the orange segments and repeat until you are out of ingredients. You should end with the marmalade cream on the top and the last cup of orange segments for decoration. 

In a microwave safe bowl, combine the last 1/4 cup of marmalade with the remaining 1 tbsp. of liqueur. Microwave until the marmalade is melted, about 30-60 seconds. Brush the mixture over the orange slices. Chill in the refrigerator until ready to serve. 

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