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Ingredients
- 4 -6 single trifle sponge cakes, cut into 1 cm slices
- 2 oranges, juice and zest of
- 1 lemon, juice and zest of
- 25 -50 g sugar
- 300 ml double cream
- orange slices (to decorate) or orange section (to decorate)
Method
- Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
- Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
- In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
- Whip until the cream is light and thickened and all the juice absorbed.
- Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.
