Orange cream trifle with shortbread

Name: Orange cream trifle with shortbread
Cook time: 30 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 2 Organic oranges; 850 ml Milk; Two pck. Vanilla custard powder; 80 g Sugar; 1 pck (each 300 g) frozen raspberries; 250 g Shortbread (Scottish butter pastry); 250 g Whipped cream; 200 g Raspberry fruit spread (e.g. without seeds and without pieces); 1 large freezer bag; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

The english "Trifle" means translated little thing, but this great dessert of cookie, cream and berries is rather a big hit

COOK TIME
30 mins

TOTAL TIME
150 mins

Ingredients

Servings: 10

2 Organic oranges
850 ml Milk
Two pck. Vanilla custard powder
80 g Sugar
1 pck (each 300 g) frozen raspberries
250 g Shortbread (Scottish butter pastry)
250 g Whipped cream
200 g Raspberry fruit spread (e.g. without seeds and without pieces)
1 large freezer bag
7-10 Tbsp Cling film

Directions

1
For the cream, wash the oranges, rub dry and finely grate the peel. Squeeze the oranges. Bring milk and orange peel to the boil. Stir the pudding powder, sugar and juice until smooth, stir into the milk, bring to the boil again and simmer for about 1 minute while stirring. Pour the pudding into a bowl, cover with foil and let it cool down.
2
Let raspberries thaw at room temperature for about 15 minutes. Put Shortbread in a freezer bag and crumble finely with a dough roll. Whip cream until stiff. Stir the pudding until smooth and fold in the cream.
3
Layer the breadcrumbs and orange cream in a decorative bowl. Stir the fruit spread until smooth, mix with the raspberries and spread on the trifle.