Citrus Trifle
A Citrus Trifle is filled with orange pudding, orange mascarpone whipped cream, and pound cake, and is the absolute perfect holiday dessert! Christmastime is my favorite time of the year to make trifles, and this Citrus Trifle is definitely a showstopper.
The holidays are a time for show stopping desserts, and that’s exactly what this Christmas Citrus Trifle is. Trifles are perfect for holiday gatherings because for one, they are a very large dessert. You’re going to want a bunch of people to share this with! Second, they are really fun to look at. They can almost be considered an edible centerpiece! Lastly, while they appear impressive, they really are pretty easy to make. This recipe has a few steps to it, but they aren’t difficult at all.
This citrus trifle is made with homemade orange pudding, an orange mascarpone whipped cream, and cubes of buttery pound cake. While the pudding and whipped cream are homemade, I did cut some corners using frozen pound cake instead of making my own. I happen to think frozen pound cake is quite delicious, and since it’s layered between the homemade orange pudding and mascarpone whipped cream, it doesn’t really need to be the star of the show.
Ingredients in Citrus Trifle
- Whole Milk
- Oranges - this recipe uses both the orange zest and orange juice.
- Eggs
- Sugar
- Cornstarch
- Vanilla Extract
- Butter
- Mascarpone
- Orange Marmalade
- Powdered Sugar
- Heavy Whipping Cream
- Frozen Pound Cake - this recipe takes a shortcut and uses frozen pound cake. You can make your own favorite recipe, if you're feeling extra!
How to Make Citrus Trifle
To start making this trifle, I start with the orange pudding. The orange pudding starts by combining the milk and orange zest over the stovetop until just boiling. Then remove from heat. In a large bowl with an electric mixer, beat the egg yolks and sugar until pale, about 2 minutes, and then add the cornstarch. Add the warm milk to the egg yolk mixture very slowly, about ¼ cup at a time, and beat until combined. Return the mixture to the pan over medium heat, and cook until thickened about 5 minutes. Remove it from the heat, stir in vanilla and butter, and then set aside.
Next up - the Mascarpone Whipped Cream! This is pretty simple. Just beat together the mascarpone, marmalade, and powdered sugar until well combined. Then add the whipping cream and beat until stiff peaks form. You'll know they're stiff peaks when you remove the beater and a peak forms without falling over.
Now it's time to assemble. Cut the pound cake into small cubes and then layer ⅓ of the pound cake, ⅓ of the orange pudding, and ⅓ of the whipped cream. Repeat until it's all used up. Serve topped with fresh orange slices and raspberries and enjoy!
This Christmas Citrus Trifle was loved by everyone I shared it with - even people who don’t prefer fruit desserts. The orange pudding and mascarpone whipped cream are seriously irresistible and, combined with the pound cake, it’s just the perfect combination. Your holiday table needs this dessert!
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Citrus Trifle
Ingredients
Orange Pudding
- 1 ¾ cups whole milk
- zest from 1 orange
- 5 large egg yolks
- ½ cup sugar
- 2 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
Orange Mascarpone Whipped Cream
- 8 ounces mascarpone cheese at room temperature
- 18 ounce jar orange marmalade
- ⅓ cup powdered sugar
- 4 cups heavy whipping cream
Pound Cake
- 2 frozen pound cakes
Instructions
Orange Pudding
- In a medium saucepan, add the milk and orange zest over medium heat. Warm to just below a boil. Remove from heat.
- In a large bowl with an electric mixer, beat the egg yolks and sugar until pale and creamy, about 2 minutes. Add the cornstarch and beat until combined, about 30 more seconds.
- Very slowly, about ¼ cup at a time, add the warm milk mixture and beat until combined.
- Return the mixture to the saucepan over medium heat, and cook until thickened, about 5 more minutes.
- Remove from heat and stir in vanilla and butter.
- Set aside.
Orange Mascarpone Whipped Cream
- Add the mascarpone, orange marmalade, and powdered sugar to a large bowl with an electric mixer, and beat with the whisk attachment until well combined, scraping the bowl as needed.
- With the mixer running, add the whipping cream to combine.
- Beat on high until stiff peaks form. You will know they are stiff peaks when you remove the beater from the whipped cream and a peak forms without falling over.
Assembly
- Cut the pound cake into bite-sized pieces.
- Add ⅓ of the pound cake pieces to the bottom of a large trifle bowl.
- Top the pound cake with ⅓ of the orange pudding and ⅓ of the whipped cream.
- Repeat until all of the pound cake, pudding, and whipped cream have been used, in three layers total.
- Top with orange slices and fresh raspberries.
- Refrigerate until ready to serve.
- Enjoy!
