Orange Blackberry Trifle

Orange Blackberry Trifle

In true Nigella style, instead of sticking firmly to the recipe, I modified it to use what I had, something she strongly encourages in her cookbooks. I also lightened it up a bit, giving it a mini-makeover.

 

Lighter Blackberry Orange Trifle

 

Nigella originally concocted her orange blackberry trifle to use up her leftover marmalade pudding cake, a recipe that is on my list to try.  I instantly thought it would be a great way to use up what remained of my light yogurt pound cake.

 

Making Lighter Blackberry Orange Trifle

INGREDIENTS:



3 to 4 slices reduced fat pound cake (to make 3 cups of 1-inch cubes)
2 tablespoons orange marmalade
¼ cup Contreau or Grand Marnier
zest and juice of 1 orange
1 recipe vanilla pudding
1 cup heavy cream, whipped
2 cups fresh blackberries, divided

For the Vanilla Pudding:

½ cup sugar
3 tablespoons cornstarch
⅛ teaspoon salt
1 cup fat free evaporated milk
1 cup 2% milk
1 teaspoon vanilla extract

 

INSTRUCTIONS:


  • Step 1

Make the pudding first since it needs a chance to cool before being added to the trifle. In a small bowl, mix the sugar, cornstarch, and salt with ½ cup of evaporated milk.

  • Step 2

Put the remaining ½ cup evaporated milk and 1 cup 2% milk in a heavy bottomed saucepan set over medium low heat. Heat until it begins to steam and then slowly whisk in the cornstach mixture, stirring constantly.

  • Step 3

Cook over medium low heat until the pudding thickens and just starts to boil, about 5 minutes. Reduce the heat to very low and continue to cook, stirring often, another 5 minutes or so. Remove from the heat and stir in the vanilla. Cover and chill before using it in the trifle.

  • Step 4

Spread the slices of pound cake with orange marmalade and then cut them into 1-inch cubes. Place the cut cake cubes in a shallow bowl and Drizzle them with the orange liqueur and orange juice. Toss them a bit to get some of the liquor and juice on each piece. Toss in 1 cup of the blackberries.

  • Step 5

Cover the cake and berries evenly with the cooled pudding and then spoon over the whipped cream. Cover and refrigerate at least 2 hours. When you are ready to serve, scatter the remaing blackberries and orange zest over the top.

 

Nigella Lawson Blackberry Orange Trifle

468 ad