funny menu for you
Orange syllabub trifle
serves 3–4
ingredients
For the orange syllabub
finely grated zest and juice of
1 orange
50g/2oz caster sugar
175g/6oz crème fraîche
225g/8oz thick Greek-style
yogurt
For the trifle
4 trifle sponges
150ml/5fl oz freshly squeezed
orange juice
• Put the orange zest and juice in a
bowl with the sugar, and leave to
marinate for 1 hour. Strain the
liquid into a clean bowl, and add
gradually the crème fraîche ,
beating until thick. Fold in the
yogurt. Chill overnight.
• Cut the trifle sponges in half
lengthways. Lay them in the bottom
of a small serving dish, moisten
with the orange juice, and finish
with a layer of the syllabub. Chill
for 2–3 hours before serving.
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