Mandarin Orange Trifle Recipe
Prepare this Mandarin Orange Trifle when you are looking for a light refreshing dessert.
1 packet of trifle sponges or sponge cake cut into small pieces
1 1/4 cups milk
1 1/2 tablespoons all purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1 egg, slightly beaten
1/2 teaspoon vanilla
2 (11 ounce canss) mandarin oranges
Note* Use the juice from the mandarine oranges to make an orange sauce
If you need more liquid use orange juice or lemon juice
1 1/2 cups orange juice from the canned mandarin oranges
4 tablespoons sugar
2 teaspoon cornstarch
1/2 teaspoon lemon juice
1 cup heavy whipping cream
4 teaspoons honey
Open the 2 cans of mandarin oranges, drain the juice into a bowl and set the orange slices aside.
Scald the milk in a saucepan on the stovetop.
In a separate saucepan combine the flour, sugar and salt. Gradually add the scaleded milk, stirring constantly until thickened. Cover and cook for 2 minutes.
Stir a little bit of the hot mixture into the slightly beaten egg, then blend back into the remaining hot mixture.
Cook one minute longer, remove from heat and stir in the vanilla.
Let cool before combining into the trifle.
Mix the orange juice, orange squash, sugar and cornflour and cook until thick, while stirring continously. Allow to cool.
Add the lemon juice and mix gently.
Taste the sauce and if you want sweeter add a little more sugar.
In a large chilled bowl, beat cream until it begins to thicken. Add honey; beat until stiff peaks form. Set aside.
Layer the pieces of cake, mandarin oranges, pudding, orange sauce and whipping cream in each glass.
Top with the orange sauce layer and mandarine orange slices.
Makes 6 or more, depending on the size of the glasses you are using.