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Strawberry-Orange Trifle

Name: Strawberry-Orange Trifle
Prep time: 600 s
Cook time: 1020 s
Total time: 1620 s
Yield: 8
Cuisine: British
Ingredients: 24 ounces Strawberries frozen sweetened whole; 1 1/2 cup Water bottled generic; 1 1/3 cup Sugars powdered; 2 teaspoons Ginger root raw; 4 teaspoons Orange peel raw; 1 cup Sugars powdered; 2 tablespoons Cornstarch; 1/4 teaspoon Salt table; 750 grams Nestle Milkpak UHT; 6 Large Egg yolk raw fresh; 2 teaspoons Vanilla extract; 16 ounces Cake pound commercially prepared fat-free; 1/4 cup Orange juice raw; 1/2 cup Nuts almonds; 200 grams Nestle Milkpak Cream; 2 tablespoons Sugars powdered

27'

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Not included in this recipe

Fish

Crustaceans

Family Meals

Dessert

British

Ingredients

Servings

- 8 Portions +

Strawberries, frozen, sweetened, whole

24 ounces Strawberries, frozen, sweetened, whole

Water, bottled, generic

1 1/2 cup Water, bottled, generic

Sugars, powdered

1 1/3 cup Sugars, powdered

Ginger root, raw

2 teaspoons Ginger root, raw

Orange peel, raw

4 teaspoons Orange peel, raw

Sugars, powdered

1 cup Sugars, powdered

Cornstarch

2 tablespoons Cornstarch

Salt, table

1/4 teaspoon Salt, table

Nestle Milkpak UHT

750 grams Nestle Milkpak UHT

Egg, yolk, raw, fresh

6 Large Egg, yolk, raw, fresh

Vanilla extract

2 teaspoons Vanilla extract

Cake, pound, commercially prepared, fat-free

16 ounces Cake, pound, commercially prepared, fat-free

Orange juice, raw

1/4 cup Orange juice, raw

Nuts, almonds

1/2 cup Nuts, almonds

Nestle Milkpak Cream

200 grams Nestle Milkpak Cream

Sugars, powdered

2 tablespoons Sugars, powdered

Average price

191

Strawberry-Orange Trifle

Nutri value

Go to instructions

Instructions

4 Steps

27'

Total

10'

Preparation

17'

Cooking

Waiting

Step by step

1 of 4

15'

Step 1

In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely.

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2 of 4

Step 2

For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.

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3 of 4

Step 3

In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour.To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange juice.

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4 of 4

Step 4

Layer with half of the strawberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Whip the cream with icing sugar till soft peaks form.
Top with whipped cream and orange sections.

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