Citrus Trifle

Citrus Trifle

Make the most of seasonal citrus with this Citrus Trifle that looks as beautiful as it is tasty.

Citrus Trifle
Makes up to 10 to 12 servings
  • 4 cups cold heavy whipping cream, divided
  • 1 (3.4-ounce) package vanilla pudding mix
  • ¼ cup lemon curd
  • 1 tablespoon orange zest
  • 2 navel oranges
  • 2 ruby red grapefruits
  • ½ cup plus 2 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) angel food cake, cut into ½-inch cubes
  • Garnish: chopped toasted macadamia nuts
  1. In a medium saucepan, bring 2 cups cream and pudding mix to a boil over medium heat, stirring constantly. Remove from heat; stir in lemon curd and orange zest. Transfer to a medium heatproof bowl. Place plastic wrap directly on surface of pudding mixture and refrigerate until ready to use.
  2. Slice off ends of oranges and grapefruits. Using a serrated knife, remove peel and white pith. While holding citrus over a bowl to catch any juice, slice segments from oranges and 1 grapefruit. Squeeze juice from membrane over segmented fruit in bowl. Sprinkle with ¼ cup sugar, stirring to combine. Slice remaining grapefruit into ¼-inch slices and cut into half-moons; sprinkle both sides of slices evenly with 2 tablespoons sugar.
  3. In a large bowl, beat remaining 2 cups cream, remaining ¼ cup sugar, and vanilla with a mixer at medium-high speed until soft peaks form.
  4. In the bottom of a trifle dish, spread ¼ cup pudding mixture. Press half of grapefruit half-moon slices into sides of trifle dish, cut side down. Layer one-third of cake, pressing cake into pudding mixture. Top with one-half of segmented citrus and juices and layer with 1 cup pudding mixture. Repeat layers once. Top with remaining cake and whipped cream. Garnish with macadamia nuts, if desired. Refrigerate for up to 2 hours before serving.



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