Orange Trifle

Trifle is also a favorite in Australia. Citrus fruits and kiwifruits may also be used to decorate this dish. Leftover pineapple upside down cake is perfect in this recipe. To segment an orange, hold it over a bowl to catch the juices and use a sharp knife to remove the rind. Cut out the orange sections and place them in a bowl.

Cake and Fruit

    1 cup leftover cake cubes or pound cake
    1 orange, segmented

Gelatin

    ¾ cup water
    1 (3-ounce) package orange Jell-O®
    1 teaspoon unflavored gelatin
    1 teaspoon granulated sugar
    ½ cup freshly squeezed orange juice
    ½ cup ice water

Custard

    2 cups whole milk
    ¼ cup custard powder
    3 tablespoons sugar
    ¼ teaspoon vanilla extract

Topping

    1 cup whipping cream
    1 teaspoon granulated sugar
    ¼ teaspoon vanilla extract
    Kiwifruit
    Colored party sugar

1.  Cake: Place leftover cake cubes in a glass bowl. Spread       
     orange segments evenly over cake.

2.  Gelatin: In a 1-quart saucepan, heat water; stir in orange        
     Jell-O®, gelatin, sugar, orange juice. Stir until all the gelatin      
     is dissolved. Remove from heat and stir in ice water. Pour
     over cake and orange segments; refrigerate until set.

3.  Custard: In a 3-quart saucepan, whisk milk, custard powder,       
     sugar and vanilla over medium heat until thick and creamy.      
     Cool slightly and then pour over set gelatin. Refrigerate.

4.  Topping: Just before serving, whip cream, add sugar and   
     vanilla. Pipe onto trifle, arrange kiwifruit slices and sprinkle       
     with colored party sugar.

     Makes 4 servings