Recipe: Tangerine Trifles
Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Ann Marie Favot
Recipe: Tangerine Trifles
Cooling sweet citrus flavours and warming wintry spices collide in this month’s decadent treat. A dessert served cold has never felt so cozy.
- 2 tsp finely grated tangerine zest
- 1 cup freshly squeezed tangerine juice
- 1 1/2 cups granulated sugar, divided
- 6 large egg yolks
- 6 tbsp unsalted butter
- 1/4 cup water
- 1/4 cup Cointreau
- 1/4 tsp cinnamon
- 1⁄4 tsp ground cloves
- 3 blood oranges, skin and pith removed, each sliced crosswise into 4 or 5 pieces
- 12 small ladyfinger biscuits
- 1 cup 35% whipping cream
- 2 tsp icing sugar
- 1⁄2 cup crème fraîche
- 1⁄4 cup sliced almonds, toasted
1 In a stainless steel saucepan, whisk the tangerine zest with the juice, 1 cup of the sugar and the egg yolks until well blended. Cook gently over medium-low heat, stirring constantly with a rubber spatula, scraping along the bottom and sides of the saucepan, until the curd is thickened but still pourable, 7 to 8 minutes (to avoid splitting the curd, do not bring to a boil). Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the butter, 1 tablespoon at a time, until incorporated. Press a piece of plastic wrap onto the surface of the curd and refrigerate until set, at least 2 hours.
2 Meanwhile, place the remaining 1⁄2 cup sugar and the water in a large skillet over medium heat and stir until the sugar is dissolved, about 1 minute. Reduce the heat to medium-low. Whisk in the Cointreau, cinnamon and cloves, then add the orange pieces. Cook for 1 minute, then carefully turn the oranges and cook for another min- ute. Remove from the heat and leave the orange pieces to cool in the syrup. Once cooled, transfer the orange pieces to a plate; reserve the syrup. Soak the ladyfingers a few at a time in the syrup, turning to coat both sides. Cut each soaked ladyfinger into 1-inch pieces; set aside.
3 Whip the cream and icing sugar together in a small bowl until soft peaks form. Stir in the crème fraîche. Refrigerate until ready to serve.
4 To assemble, line up 6 small trifle dishes. Place a few landyfinger pieces (the equiva- lent of one biscuit) in the bottom of each dish. Top each with a dollop of curd and a few orange pieces. Repeat the layers until they almost reach the top of each dish, then cover with plastic wrap and refrigerate for at least 2 hours to soften the ladyfingers.
5 To serve, top each trifle with a generous dollop of the cream mixture and sprinkle with toasted almonds.