About this recipe:This dessert is fruity and creamy. It's also quick and easy to make. Sponge cake is layered with mandarins and a creamy orange custard. It's the perfect summer dessert that can be enjoyed all year round.
4 tablespoons orange juice
3 eggs, lightly beaten
100g caster sugar
60g cold unsalted butter, cubed
250ml whipping cream, whipped to soft peaks
1 (26cm) plain sponge cake, cut in cubes
3 (295g) tins Mandarin oranges, drained and patted dry
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Stir together orange juice, eggs and sugar in a small saucepan. Place over low heat and stir constantly until the sugar has dissolved and the mixture is very thick. Once thick, strain mixture into a large bowl and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
Fold whipped cream into cold egg mixture until smooth. Cover and refrigerate for 3 hours.
To assemble, place half of the cubed sponge cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining sponge cake, whipped cream mixture and Mandarin oranges. Refrigerate until ready to serve.