Orange Trifle

About Orange Trifle

Ingredients

• Orange custard powder 4 tbsps
• Orange segments 24
• Orange marmalade 8 tbsps
• Milk 500 ml
• Sugar 2 tbsps
• Brown sugar 8 to 9 tbsps
• Almonds 16
• Vanilla sponge cake slices 8
• Mixed fruit jam diluted with 1/2 tbsp water 3 tbsps
• Sugar water as required
• Ripe bananas 2
• Seedless black grapes a few
• Whipped cream as required

How to Make Orange Trifle (Stepwise Photos)

Method

1. Pour milk into a deep non-stick pan and heat. Add sugar, mix and continue to heat.
2. Take custard powder in a bowl, add a little water or milk and mix till smooth. Add this to the milk in the pan, and cook, stirring continuously, till the mixture thickens. Cool it down to room temperature and keep it in the refrigerator to chill.
3. Heat brown sugar in a shallow non-stick pan and cook till it caramelizes. Add 16 orange segments and almonds and mix well. Transfer onto a plate and set aside.
4. Apply 1 tbsp orange marmalade on each cake slice and keep one slice over the other with the marmalade side facing each other.
5. Apply 1 tbsp orange marmalade on each cake slice and keep one slice over the other with the marmalade side facing each other.
6. Cut each sandwich into 4 equal pieces. Sprinkle sugar water over the pieces and keep them in each serving glass.
7. Keep 2 orange segments over the cake pieces. Peel and cut bananas into thick slices and put a few of them into each glass. Keep 2 grapes over the banana pieces.
8. Over this put a couple of ladles of chilled custard and top it with whipped cream. Over this keep 4 caramelized orange segments and 4 almonds. If you wish you can keep a couple of black grapes too.
9. Serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps