Orange-Blackberry Trifle
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Orange-blackberry trifle - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1 ready pound cake
- 1/3 cup orange liqueur (preferably Cointreau)
- 1 orange or clementine
- 1 cup heavy cream
- 300 g blackberries
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Recipes with similar ingredients: cupcake, Orange liqueur, Oranges, blackberry, cream, tangerines
Cooking the dish according to the recipe:
- Cut the cake into slices and place them on a plate or wide, shallow dish. Drizzle with orange liqueur.
Grate the zest of the orange or clementines into a bowl. Squeeze the juice from the orange or clementines onto the liqueur-drizzled cake. - In a small bowl, whip the cream until thick and soft, then spoon it beautifully onto the soaked, if not soggy, cake.
Top the whipped cream with the blueberries, then sprinkle with the remaining zest and serve.
Categories:
recipe / Desserts / Cakes / / American cuisine / Nigella Lawson
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