Puddings Recipes - Orange Syllabub Trifle Recipe

Ingredients

SERVES 3-4

For the orange syllabub:

• Finely grated zest and juice of 1 orange

• 50g/2oz caster sugar

• 175g/6oz crème fraiche

• 225g/8oz thick natural yogurt

For the trifle:

• 4 trifle sponges

• 150ml/1/4pt orange juice

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Method:

1. Put the zest and orange juice into a bowl with the sugar and leave to marinate for 1 hour.

2. Strain the liquid into a clean bowl and add the crème fraiche gradually, beating until thick. Fold in the yogurt. Chill overnight.

3. Cut the trifle sponges in half lengthways. Lay them in the bottom of a small serving dish, moisten with the orange juice, and finish with a layer of the syllabub.

4. Chill for 2 to 3 hours before serving.