Thursday, April 25, 2013

Nigella's Blackberry Orange Trifle

Nigella's Blackberry Orange Marmalade Trifle

Super easy and tasty dessert from Nigella that whips up in seconds. Nigella used pound cake, but I'm using a store bought day old angel food cake for this variation.

The steps on her television show were as follows, but I copied the recipe from foodnetwork star for you guys below, although it's slightly different on there and does not use the marmalade. 

2 pound cakes or one angel food cake, sliced and layered on a plate

Marmalade mixed with some hot water into a syrup and drizzled over. 
Zest of 1 orange, thicker longer zest pieces and reserve juice of orange to drizzle over cake either mixed into the marmalade or overtop. 

Top with soft clouds of whipped cream (whipped into soft peaks and not any more - heavy cream/vanilla extract/1 tbsp powder sugar)
Garnish with blackberries and orange zest.

Tastes great the following day too if covered well in the fridge 

1 store-bought pound cake
1/3 cup orange liqueur (recommended: Cointreau)
1 orange or 2 clementines
1 cup heavy cream
10 ounces blackberries (about 2 cups, or blueberries if blackberries can't be found)


Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.

Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.

Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.

Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.

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