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Raspberry Orange Trifle Recipe

Raspberry Orange Trifle

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Average Rating:

Total Reviews: 28

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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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  • on January 10, 2010

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    "I made this trifle for a New Year's Eve dinner party. I used a purchaed butter pound cake which worked fine. While the orange cream was delicious, it was very runny. I watched Ina make this trifle on one episode and the cream was shown as very nice and think . . . like pudding. I cooked it two or three times as long as indicated but it never got the consistency of pudding or even a sauce. I ended up whipping additional whipped cream and folded the cream into it. That worked OK but it wasn't nearly as good as a sauce of thin pudding consistency. Because I had difficulty, the checked and re-checked the recipe to make sure I had not made an error. This recipe is so delicious, I would hope that Ina would re-write it and use the proper portions of ingredients and/or correct the cooking procedure and/or cooking time.

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  • on March 07, 2009

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    I made this trifle for a dinner party of 12 and it was delicious and looked amazing. After reading the reviews, I decided to double the orange cream recipe and it was perfect. In doing so, I had to also double the cooking time for the orange cream so intead of 5-7 min I cooked it for 14-15 mins until it thickened. Instead of making the whip cream topping I used Cool Whip and found it tasted just as good. I also garnished the top of the cake with raspberries and toasted almonds for some extra flavour. Superb!

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  • on February 17, 2009

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    I don't drink alcohol. What can I substitute for the Grand Marnier in the Orange Cream? Thanks.

    I luv Ina Garten!!!

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  • on December 31, 2008

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    Serving at a New Year's Eve dinner party. This will taste wonderful, as the individual components are rich and flavorful, but like many of the other reviewers I found that the recipe takes much longer than indicated and the orange cream is runny and there really isn't enough of it. Will compensate for that the next time.

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  • on August 22, 2008

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    I made this for the coffee hour at my husband's office with about 20 people attending. Everyone had some and it was a hit.
    I also had some difficulty with the orange cream. I found it to be too runny following the directions, so I turned the heat up to medium, whisking constantly, and once it began to thicken, turned it back down to low--worked well.
    Love the orange pound cakes--I have made them several times for family and friends and they are always a favorite.

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  • on May 12, 2008

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    Shannon: Set aside the 2 tablespoons (or up it to 2 1/2 tablespoons of cornstarch until you are ready to temper your eggs with the heated cream. Once the eggs are tempered, return the egg/cream mixture to the stove and stir in the cornstarch that you previously mixed with just a bit of water until it was smooth. Stir the mixture constantly until it is thick enough to coat the back of a wooden spoon. This should take about 4 to 6 minutes. This method of incorporating the cornstarch into the recipe should solve your problem.

    By the way, I love almost all of Ina Garten's recipes. For some reason, her recipes just work for me. I have all five of her books and every recipe delights and inspires.

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  • on April 28, 2008

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    This recipe takes more time than stated on the instructions so give yourself an extra hour. You will end up with an extra loaf of pound cake so you could get by with making half of the pound cake recipe. My 6 dinner guests were raving about it!! We took the remaining trifle sailing with us the next day for a lunch dessert! It's even better the second day!

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  • on March 18, 2008

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    I made this last year for the Forth of July and it was the perfect summer desert. Everyone loved it. For the orange cream I subsituted freshly made whipped cream and added sugar and orange extract because it was easier than Ina's method. Really great recipe!!

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  • on December 30, 2007

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    This was a wonderful dessert for Chrismas Eve. Start a day ahead. The sauce was thin, but tasted great. I made 2 trifles for 30 people and also had some ice cream and chocolate sauce as well as cookies and I had one whole trifle left over even though almost everyone had a small serving. It is very rich and I think that even without other desserts one recipe would serve at least 15 people.

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