Orange Trifle

Trifle is also a favorite in Australia. Citrus fruits and kiwifruits may also be used to decorate this dish. Leftover pineapple upside down cake is perfect in this recipe. To segment an orange, hold it over a bowl to catch the juices and use a sharp knife to remove the rind. Cut out the orange sections and place them in a bowl.

Cake and Fruit

    1 cup leftover cake cubes or pound cake
    1 orange, segmented


    cup water
    1 (3-ounce) package orange Jell-O

    1 teaspoon unflavored gelatin
    1 teaspoon granulated sugar
    cup freshly squeezed orange juice
    cup ice water


    2 cups whole milk
    cup custard powder
    3 tablespoons sugar
    teaspoon vanilla extract


    1 cup whipping cream
    1 teaspoon granulated sugar
    teaspoon vanilla extract
    Colored party sugar

1.  Cake: Place leftover cake cubes in a glass bowl. Spread       
orange segments evenly over cake.

2.  Gelatin: In a 1-quart saucepan, heat water; stir in orange        
, gelatin, sugar, orange juice. Stir until all the gelatin      
is dissolved. Remove from heat and stir in ice water. Pour
     over cake and orange segments; refrigerate until set.

3.  Custard: In a 3-quart saucepan, whisk milk, custard powder,       
sugar and vanilla over medium heat until thick and creamy.      
     Cool slightly and then pour over set gelatin. Refrigerate.

4.  Topping: Just before serving, whip cream, add sugar and   
     vanilla. Pipe onto trifle, arrange kiwifruit slices and sprinkle       
with colored party sugar.

     Makes 4 servings