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Orange & Raspberry Trifle

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Orange (41)      Raspberry (27)      Raspberries (26)      Oranges (10)      Trifle (10)      Curd (5)     


orange, raspberry, trifle, curd


Refreshingly fruity, this orange and raspberry trifle is a twist on one of our old time favourite summer desserts. Instead of using custard and cream, I have swapped it with a zingy orange curd. Based on the brands I used, each dessert is about 145 calories.

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Makes: 6 servings

Ingredients
4 eggs
3 oranges
180g raspberries
55g light margarine
120g Truvia sweetener (or caster sugar if you prefer)
2 1/3 tbsp cornflour

Method
Pre-heat the oven to 190 ༠C/ 170 ༠C fan/375 ༠F/5 Gas.



Zest one orange and juice the other two (retain the skins).



Separate the eggs and whisk the whites to soft peaks.



Beat in the orange zest, one teaspoon of cornflour, and 80g sweetener/sugar.



cornflour


Pour the meringue mixture into a baking tray and bake in the oven for fifteen minutes.



cornflour


Pour the orange juice into a saucepan and put on a low heat. Stir in the remaining sweetener/sugar, and two tablespoons of cornflour.

Stir the mixture until it is smooth, then remove from the heat and stir in the margarine until fully integrated.



cornflour


Beat the egg yolks, then pour into the mixture and return to a low heat. Stir until thick, then allow to cool.



orange, orange skins, orange peel, orange shells


Scoop out the pith from the orange skins.



Take the meringue out of the oven and crumble it into little pieces.



Fill the orange skins with the meringue (you will have more meringue than orange skins, so fill an additional two ramekins).



Spread the orange curd mixture on top.



Decorate with a few raspberries.

Categories
#Curd
#Orange
#Raspberry
#Oranges
#Raspberries
#Trifle
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