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Mandarin Trifle

desserts, christmas

1 cup orange marmalade
1 cup whipping cream
1/3 cup orange liqueur
3 cans (10 oz) mandarin oranges; drained
----CUSTARD----
4 egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
3 cups milk
2 tablespoons grated orange rind
3 tablespoons orange liqueur; or
3 tablespoons concentrated orange juice
----SPONGE CAKE----
4 eggs; separated
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
pinch salt
icing sugar

The tang of mandarins and the creaminess of custard add up to a winner of a trifle. At this time of year, you can enjoy fresh mandarins or clementines instead of the canned variety by substituting 12 peeled and sectioned mandarins. Make the custard and cake ahead of time and assemble the trifle up to one day ahead. Custard: In bowl, whisk together yolks, sugar, cornstarch and 1/2 cup of the milk; set aside. In heavy saucepan, heat remaining milk with orange rind over medium high heat for 3 to 5 minutes or until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook over medium-high heat, whisking constantly, for 3 to 5 minutes or until boiling and thickened. Remove from heat; stir in liqueur. Transfer to bowl; place waxed paper directly on surface. Refrigerate until completely cooled, about 4 hours. (Custard can be refrigerated for up to 2 days.) Sponge Cake: In deep bowl, beat yolks with 1/2 cup of the granulated sugar for 3 to 5 minutes or until pale and thickened; blend in vanilla. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff glossy peaks form. Combine flour with salt. Alternately fold egg whites and flour mixture into yolk mixture, making 3 additions of whites and 2 of flour. Spread evenly into waxed paper-lined 15- x 10-inch jelly roll pan. Bake in 375 F) oven for 13 to 15 minutes or until top springs back when touched. Dust clean tea towel with icing sugar. Run knife around edge of cake; invert onto towel. Carefully peel off paper. Beginning at long side, immediately roll up cake tightly in towel; let cool. Unroll cake and spread with marmalade; reroll tightly without towel. (Cake can be prepared up to 3 days ahead or frozen for up to 1 week.) Cut into 1/2-inch thick slices. Assembly: Whip cream. Whisk custard to loosen; fold in half of the whipped cream. Reserve remaining whipped cream in refrigerator. Line bottom of 10-cup trifle bowl with cake slices. Brush with half of the orange liqueur. Stand one row .of cake slices on top against side of bowl. Spoon about one-third of the custard mixture over cake. Cover with about one-third of the mandarin segments. Top with remaining cake slices; brush with remaining liqueur. Spoon in another third of the custard mixture; arrange another third of the mandarins attractively on top and at edge to show through glass. Cover with remaining custard mixture. Spread with reserved whipped cream. Decorate with remaining mandarins. (Trifle can be covered and refrigerated for up to 1 day.)

Contributor: Canadian Living - December, 1990

Yield: 10 to 12 servin

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