Photo: Travis Rathbone
Prep Time
1 Hour
Total Time
8 Hours
Yield
Serves: 10 (serving size: 1/10 of trifle)

Make most of this the day before so the gelatin can set. Then finish it off the next day.

Angel food cake, almond liqueur, and fresh citrus add up to a spectacular trifle that’s a gift to your taste buds (and waistline!)

How to Make It

Step 1

Prepare citrus: Cut top and bottom off one orange. Set it on end. Using a large, sharp knife, slice off the peel, pith, and thin membrane enclosing the fruit, from top to bottom. Remove segments: Reserve juice. Repeat with remaining citrus. Combine fruit juices, adding enough orange juice to total 2 cups.

Step 2

Prepare gelatin: In a small pot, heat 1 1/2 cups juice to a bare simmer. Meanwhile, sprinkle gelatin over remaining juice; allow to soften 2 minutes. Pour simmering juice over gelatin mixture; whisk to dissolve. Refrigerate to cool slightly.

Step 3

Heat oven to 250°F. Cut cake into 1 1/2-inch slices; spread on a baking sheet. Toast until dry, turning once (20 minutes total). Cool.

Step 4

Begin trifle: Cover the bottom of a glass bowl with cake slices (cutting pieces to fit). Sprinkle with Amaretto and orange liqueur. Layer orange segments over cake. Pour in gelatin mixture; cover bowl with plastic wrap. Refrigerate until gelatin is completely set (8 hours to overnight).

Step 5

Pour custard over trifle. Before serving, beat cream until soft peaks form. Add honey and almond extract; continue beating just until cream holds a shape. Fold in yogurt. Dollop onto trifle. Serve.

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