*  Exported from  MasterCook  *
                               ORANGE TRIFLE
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Egg yolks
      1/2   c            Sugar
      1/4   c            Flour
    1       tb           Cornstarch
    2 1/2   c            Milk
    1       tb           Packed finely grated
                         Orange peel
    5                    Large navel oranges
   54                    Almond meringues
    1       c            Chopped walnuts
    1                    Sponge cake or
                         18 3-inch ladyfingers
      1/2   c            Seedless raspberry jam
    6       tb           Medium-dry sherry
    2       c            Heavy cream, chilled
    1       tb           Confectioner’s sugar
    2       ts           Vanilla extract
   In a medium heatproof bowl, whisk the egg yolks with
   the granulated sugar, flour and cornstarch until
   thoroughly blended. In a heavy medium saucepan,
   combine the milk and the orage zest and bring to a
   boil over moderate heat. Gradually whisk the boiling
   milk into the egg mixture. Clean the saucepan and
   strain the custard into it. Bring to a boil over
   moderate heat, whisking constantly, about 3 minutes.
   Reduce the heat to moderately low and cook, whisking
   constantly, for 2 minutes longer. Pour the custard
   into a clean bowl and whisk until slightly cooled,
   about 1 minute. Let cool to room temp, whisking
   occasionally to prevent a skin forming. Cover and
   refrigerate for at least 2 hours. (The custard can be
   made up to 2 days in advance) Using a small sharp
   knife, peel the oranges, making sure to remove all of
   the bitter white pith. Working over a bowl, cut
   between the membranes to release the segments. You
   should have 3 cups of orange sections and juice. (The
   oranges can be prepared up to 2 days ahead; cover and
   refrigerate) Set aside 12 of the Almond Meringues and
   1/4 cup of the walnuts for garnish. Cut the cake into
   18 3-2-inch pieces. Spread 1 side of each piece of
   sponge cake or each ladyfinger with the raspberry jam.
   In a deep 4-quart nonreactive serving bowl, preferably
   glass, arrange 1/3 of the sponge cake pieces or
   ladyfingers in a single layer, jam side up. Sprinkle 2
   tb of the sherry over the cake. Scatter 1/3 of the
   orange section, with their juice, on top. Scatter 1/3
   of the remaining meringues between the sponge cake
   pieces and sprinkle with 1/3 of the remaining walnuts.
   Spread 1/3 of the custard evenly on top. Repeat the
   layering of sponge cake, sherry, orange sections,
   meringues, walnuts and custard 2 more times. Cover the
   trifle and refrigerate overnight. In a large bowl,
   whip the cream with the confectioner’s sugar and
   vanilla until stiff. Spread or pipe the whipped cream
   over the top of the trifle. Refrigerate until serving
   time. (The trifle can be prepared to this point up to
   4 hours ahead.) Just before serving, arrange the
   reserved meringues over the top of the trifle and
   sprinkle the remaining 1/4 c walnuts on top. Source:
   Food and Wine November 1992
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