Citrus Trifle

5 from 1 vote

A fun holiday dessert with orange pudding, mascarpone whipped cream, and pound cake!

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 713kcal

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.

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.

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!