Orange Hazelnut Trifle
- 8 eggs
- 2 cups plus 2 tablespoons sugar, divided
- 2/3 cup orange juice
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/4 cup orange liqueur
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 9 oranges, peels and white pith removed, cut into segments
- 1 pound angel food cake, cut into 1-inch cubes
- 1/2 pound hazelnuts, toasted, husks removed, finely chopped
Whisk eggs, 2 cups of the sugar and orange juice together in a heavy saucepan.
Cook over medium high heat, stirring constantly, until mixture thickens to the texture of thin pudding, about 10 minutes.
Remove from heat, whisk in butter, then orange liqueur.
Transfer orange curd to a bowl, cover and refrigerate until well chilled, at least 1 hour, stirring occasionally.
Using an electric mixer, whip cream in a large bowl until it begins to thicken, then add remaining 2 tablespoons sugar and vanilla.
Continue whipping cream until it forms stiff peaks.
Gently fold one-third of the orange curd into the sweetened whipped cream and set aside.
Set aside 12 of the orange segments for garnish.
Layer cake, remaining orange curd, remaining orange segments, whipped cream and hazelnuts in a large glass bowl in that order, repeating each layer 3 times and using a spatula to spread out and press down the ingredients as you go.
Garnish with reserved oranges, cover and chill for 8 to 24 hours before serving.
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- 8 eggs
- 2 cups plus 2 tablespoons sugar, divided
- 2/3 cup orange juice
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/4 cup orange liqueur
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 9 oranges, peels and white pith removed, cut into segments
- 1 pound angel food cake, cut into 1-inch cubes
- 1/2 pound hazelnuts, toasted, husks removed, finely chopped