Best Blood Orange Trifles Recipes

Citrus Trifle image

Provided by diner524

Categories Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (9 ounce) box of jiffy yellow cake mix (can use other cake mix but will need to adjust amount of blood orange juice, and it will make more t)
1 blood orange, juice of
water
1 egg
1 (7 ounce) box instant vanilla pudding
3 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
16 ounces fresh strawberries
1/4 cup red raspberry preserves (I use seedless)

Steps:

Preheat oven to 350 degrees.
Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
Assembly:.
In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.

Nutrition Facts : Calories 435.9, Fat 15.2, SaturatedFat 9.2, Cholesterol 39.9, Sodium 631, Carbohydrate 70.1, Fiber 1.6, Sugar 51, Protein 6

Fresh Orange Trifle with Ladyfingers, Raspberries and Boozy Cream image

Provided by Kardea Brown

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups granulated sugar
8 large eggs
Zest of 2 navel oranges and juice of 1 (about 1/4 cup juice)
1 lemon, juiced (about 2 tablespoons)
Pinch of kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, cubed
4 cups heavy cream
8 ounces mascarpone cheese
5 tablespoons confectioners' sugar
1/4 cup orange liqueur, such as Grand Marnier
One 7-ounce package ladyfingers cookies
2 cups fresh raspberries
1 navel orange, halved and cut into half-moons

Steps:

For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.