FRESH ORANGE TRIFLE WITH LADYFINGERS, RASPBERRIES AND BOOZY CREAM

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.