1/4 cup orange juice3 eggs, lightly beaten1/2 cup white sugar1/4 cup cold butter, cubed1 cup whipping cream, whipped to soft peaks1 (10 inch) angel food cake, cut in cubes2 (15 ounce) cans Mandarin oranges, drained and patted dryStir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.
Amount Per Serving Calories: 253 | Total Fat: 12.7g | Cholesterol: 90mg Powered by ESHA Nutrient Database
Servings Per Recipe: 12
Amount Per Serving
Calories: 253
Total Fat: 12.7g
Cholesterol: 90mg
Sodium: 266mg
Total Carbs: 32.4g
Dietary Fiber: 0.9g
Protein: 4.1g
VIEW DETAILED NUTRITION
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