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Raspberry Orange Trifle Recipe

Raspberry Orange Trifle

Ina Garten

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: Guests to Stay

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on March 31, 2012

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    This trifle is crazy good, the best I've ever had, and I've lived in the UK, where trifle is the national dessert. I like the runny orange cream, because it soaks the cake. The only thing is that the recipe as given serves 12, so unless you're serving 24, make both cakes, freeze one for another time, and prepare half the orange cream and whipped cream. Still huge and a beautiful presentation. Ida, you're my kitchen hero!

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  • on January 11, 2012

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    OMG! I made this for New Year's. Making the orange pound cake might be an effort, but IT IS WORTH IT!!!

    Definite crowd pleaser. We added a sprinkling of toffee on the top.

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  • on December 24, 2011

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    This recipe is delicious and is perfect to serve at Christmas dinner! Now, about the orange cream....I added one extra tablespoon of cornstarch to the cream and it thickened beautifully. The nice thing about this is that the cake and cream can be made in advanced and the trifle can be assembled right before the party. How easy is that?

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  • on September 10, 2011

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    This was delicious! The only reason I gave 4 stars instead of 5 was due to the pastry cream. I had to make it twice. As others have commented, the pastry cream was not nearly thick enough. The second batch of cream I made was from Ina's other recipe (I believe from her "Paris" cookbook for pastry cream which calls for more corn starch. I had made it before for a strawberry tart, and remembered it was a nice, thich consistency. It worked perfectly for the trifle!

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  • on August 06, 2011

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    This recipe tastes good. But if you follow instructions, the consistency of the cream is far to runny to be used for a trifle. It must be cooked significantly longer in order for it to be firm enough to look like it does in the picture of the trifle.

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  • on April 19, 2011

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    This is a MAGNIFICENT trifle!! I cheat and buy the pound cake. I also follow Ina's instructions for the orange curd, but cook it until it's thick. I also use extra raspberries for the layers and the top. You can't go wrong with this recipe ... everyone loves it ....

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  • on December 24, 2010

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    Delicious and worth the work, but for me, the recipe took much longer than stated in the directions. One other point of confusion for me is how thick the Orange Cream should be. Are we talking a thick liquid or a pudding consistency? I'm confused because she also refers to it as a custard. As for how to thicken it up, I found that when I had the entire batch in the pan on low, it wasn't getting hot enough to thicken up. So, I ended up pouring the liquid into the pan a little at a time. It formed a pudding like consistency at the bottom of the pan as it cooked and at that point, I added more liquid to the pan. Hope this helps folks who can't seem to get their cream to thicken.

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  • on November 15, 2010

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    I have made this recipe many times and everybody loves it! Thank You Ina.

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  • on September 05, 2010

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    I was a bit lazy and purchased a pound cake instead of backing one - then I pierced it with skewers before soaking with the orange syrup. This dessert got rave reviews from everyone.

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  • on April 03, 2010

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    EVERYTHING CAME OUT REALLY GOOD, THE ONLY PROBLEM I ENCOUNTERED WAS THE ORANGE CREAM/ CUSTARD. I COOKED IT FOR 7 MINUTES BECAUSE INA SAID IF YOU DO LONGER THEN YOU WOULD PROBABLY END UP W/ SCRAMBLED EGGS. BUT ONCE I PUT IT IN THE FRIDGE FOR A COUPLE OF HOURS AND TOOK IT OUT I NOTICED IT WAS REALLY THIN. I PUT BACK ON THE STOVE AND COOKED FOR 15 MINUTES LONGER AND IT WAS REALLY THICK. IT WAS THE CONSISTENCY OF CUSTARD. IM GLAD I PUT BACK ON THE STOVE AGAIN. I THINK THE ORIGINAL COOKING TIME SHOULDVE BEEN APROX. 15 MIN.. OTHER THEN THAT IT CAME OUT GREAT.

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