This fresh-tasting dessert is made with a tart rhubarb sauce that offsets the sweetness of the fresh strawberries and zippy citrus custard. Use a bar zester to create beautiful orange zest curls for the garnish.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Orange Vanilla Bean Custard:
MethodOrange Vanilla Bean Custard: Cut vanilla bean in half lengthwise; using tip of sharp knife, scrape seeds into heavy saucepan. Set aside. In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.
Add remaining milk to saucepan with vanilla seeds; heat over medium heat just until bubbles form around edge. Add to yolk mixture in thin, steady stream, whisking constantly. Return to pan; cook, whisking constantly, until thick enough to mound on spoon, about 7 minutes.
Strain through fine sieve into clean bowl; stir in orange zest. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Rhubarb Sauce: Meanwhile, in saucepan, stir together rhubarb, sugar and orange juice. Bring to boil; reduce heat and simmer, stirring occasionally, until rhubarb is very tender, about 10 minutes. Refrigerate until cold, about 2 hours.
Set aside 1/4 cup of the strawberries for garnish. Cut cakes into 3/4-inch (2 cm) thick slices. Line 16-cup (4 L) trifle bowl with one-third of the cake, trimming pieces to fit and tucking in scraps to fit snugly. Drizzle with one-third of the rhubarb sauce; top with one-third of the remaining strawberries. Spread one- third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Using bar zester, zest orange; reserve orange flesh for another use. Whip cream with half of the sugar; spoon onto trifle. Toss remaining sugar with orange zest. Garnish trifle with reserved strawberries, orange zest mixture and edible flowers (if using).
Tip from The Test Kitchen: You'll find edible flowers in the produce section of some grocery stores or farmer's markets. Look for organic flowers that are labelled as safe to eat.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 302 mg
- Sugars 55 g
- Protein 7 g
- Calories 533.0
- Total fat 22 g
- Potassium 329 mg
- Cholesterol 205 mg
- Saturated fat 7 g
- Total carbohydrate 75 g
- Iron 14.0
- Folate 18.0
- Calcium 17.0
- Vitamin A 21.0
- Vitamin C 65.0