Time: 55 min.
Complexity: easily
Servings: 4

Individual trifles in clear glasses are a stylish, light, and impressive dessert that will grace any occasion. This recipe features a trifle layered with ladyfingers (Savoiardi biscuits) soaked in orange syrup, orange custard, and slices of juicy, sweet blood orange. Before assembling the dessert, remove all white pulp and membranes from the orange segments. Sprinkle the finished desserts with crushed pistachios, which add flavor, texture, and a vibrant green color against the blood oranges.

Ingredients:

• 14 pcs. crispy ladyfingers, broken in half
• 5 red (blood) oranges
• 2/3 cup sugar
• 3 tbsp. l. orange liqueur
• 3 large egg yolks
• 1 teaspoon lemon juice
• 0.5 cup chilled heavy cream
• Chopped pistachios, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

savoiardi cookies, Oranges, Orange liqueur, lemon juice, eggs, cream, pistachios

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Preparation:

Step 1
• Trim the ends of the blood oranges. Remove the peel and white pith with a small knife. Cut the membranes down the center to release the segments. Juice the membranes over a bowl; remove the seeds.
Step 2
• In a small saucepan, combine almost all the orange juice, setting aside 1 tablespoon. Add 1/3 cup sugar, 1 tablespoon liqueur, and 1/4 cup water. Bring to a boil and simmer for 2-3 minutes until syrupy. Cool.
Step 3
• Pour 2 inches of water into a saucepan and bring to a simmer over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon of orange juice, the remaining 1/3 cup of sugar, and 2 tablespoons of liqueur in a heatproof bowl set over the saucepan, making sure it doesn't touch the water. Whisk until the custard is thick, 10 to 12 minutes (remove from the heat if it begins to curdle). Remove the bowl from the simmering water and whisk until completely cool. In a separate bowl, beat the cream with an electric mixer until stiff peaks form and fold it into the custard.
Step 4
• To assemble the dessert, dip 2 cookie halves in orange syrup and place one in each glass. Top with a little custard and oranges. Make 2 more layers of cookies, custard, and oranges; cover with plastic wrap and refrigerate for 2 hours. Crush the remaining 2 cookies and sprinkle them on top of the desserts along with the pistachios.

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