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Citrus TrifleCitrus Trifle
Citrus Trifle

Citrus Trifle

This Citrus Trifle is made with homemade orange pudding, an orange mascarpone whipped cream and cubes of buttery pound cake. While the pudding and whipped cream are homemade, save time by using frozen pound cake instead of making your own. Trifles are perfect for larger gatherings. You want a bunch of people to share this with! Second, they are really fun to look at — they can almost be considered an edible centerpiece! Lastly, while they appear impressive, they really are pretty easy to make. This recipe has a few steps to it, but they aren’t difficult at all.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Citrus Trifle
Citrus Trifle
Prep Time30 Minutes
Servings12
Cook Time10 Minutes
Ingredients
FOR THE ORANGE PUDDING: 1 ¾ cups whole milk
Zest from 1 orange
5 egg yolks
½ cup sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
8 ounces mascarpone, at room temperature
1 - 18-ounce jar orange marmalade
â…“ cup powdered sugar
4 cups heavy whipping cream
FOR THE POUND CAKE: 2 - 16-ounce frozen pound cakes
Orange slices, for garnish
Raspberries, for garnish
Directions
  1. TO MAKE THE ORANGE PUDDING: In a medium saucepan, add milk and orange zest over medium heat. Warm until simmering. Remove from heat.
  2. In a large bowl with an electric mixer, beat egg yolks and sugar until pale and creamy (about 2 minutes).
  3. Add cornstarch and beat until combined (about 30 seconds).
  4. Very slowly, about ¼ cup at a time, add the warm milk mixture and beat until combined.
  5. Return the mixture to the saucepan over medium heat and cook until thickened (about 5 minutes).
  6. Remove from heat and stir in vanilla and butter. Set aside.
  7. TO MAKE THE ORANGE MASCARPONE WHIPPED CREAM: In a large bowl with an electric mixer, combine mascarpone, orange marmalade, and powdered sugar. Beat with the whisk attachment until well combined, scraping the bowl as needed.
  8. With the mixer running, add the heavy whipping cream to combine. Beat on high until stiff peaks form.
  9. TO ASSEMBLE: Cut the pound cake into bite-sized pieces.
  10. Add 1/3 of the pound cake pieces to the bottom of a large trifle bowl.
  11. Top the pound cake with 1/3 of the orange pudding and 1/3 of the whipped cream.
  12. Repeat until all of the pound cake, pudding, and whipped cream have been used, creating three layers in total.
  13. Top with orange slices and fresh raspberries.
  14. Refrigerate until ready to serve. Enjoy your delicious trifle!
30 minutes
Prep Time
10 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
FOR THE ORANGE PUDDING: 1 ¾ cups whole milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
Zest from 1 orange
Seedless Navel Oranges
Seedless Navel Oranges, 0.6 Pound
Deal
$1.49 avg/ea was $1.79 avg/ea$2.49/lb
5 egg yolks
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
½ cup sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
2 tablespoons cornstarch
Clabber Girl Corn Starch
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
1 tablespoon unsalted butter
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.79$5.79/lb
8 ounces mascarpone, at room temperature
BelGioioso Mascarpone Cheese
BelGioioso Mascarpone Cheese, 8 Ounce
$4.99$0.62/oz
1 - 18-ounce jar orange marmalade
L&B Orange Marmalade
L&B Orange Marmalade, 10 Ounce
$6.99$0.70/oz
â…“ cup powdered sugar
Our Family Powdered Sugar
Our Family Powdered Sugar, 2 Pound
$3.39$1.70/lb
4 cups heavy whipping cream
Prairie Farms 36% Heavy Whipping Cream
Prairie Farms 36% Heavy Whipping Cream, 32 Ounce
$8.59$0.27/oz
FOR THE POUND CAKE: 2 - 16-ounce frozen pound cakes
Sara Lee All Butter Pound Cake
Sara Lee All Butter Pound Cake, 10.7 Ounce
$6.79$0.63/oz
Orange slices, for garnish
Seedless Navel Oranges
Seedless Navel Oranges, 0.6 Pound
Deal
$1.49 avg/ea was $1.79 avg/ea$2.49/lb
Raspberries, for garnish
Driscoll's Raspberries
Driscoll's Raspberries, 6 Ounce
$4.99$0.83/oz

Directions

  1. TO MAKE THE ORANGE PUDDING: In a medium saucepan, add milk and orange zest over medium heat. Warm until simmering. Remove from heat.
  2. In a large bowl with an electric mixer, beat egg yolks and sugar until pale and creamy (about 2 minutes).
  3. Add cornstarch and beat until combined (about 30 seconds).
  4. Very slowly, about ¼ cup at a time, add the warm milk mixture and beat until combined.
  5. Return the mixture to the saucepan over medium heat and cook until thickened (about 5 minutes).
  6. Remove from heat and stir in vanilla and butter. Set aside.
  7. TO MAKE THE ORANGE MASCARPONE WHIPPED CREAM: In a large bowl with an electric mixer, combine mascarpone, orange marmalade, and powdered sugar. Beat with the whisk attachment until well combined, scraping the bowl as needed.
  8. With the mixer running, add the heavy whipping cream to combine. Beat on high until stiff peaks form.
  9. TO ASSEMBLE: Cut the pound cake into bite-sized pieces.
  10. Add 1/3 of the pound cake pieces to the bottom of a large trifle bowl.
  11. Top the pound cake with 1/3 of the orange pudding and 1/3 of the whipped cream.
  12. Repeat until all of the pound cake, pudding, and whipped cream have been used, creating three layers in total.
  13. Top with orange slices and fresh raspberries.
  14. Refrigerate until ready to serve. Enjoy your delicious trifle!