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Orange and Blackberry Trifle
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 to 6 servings
Ingredients
1 store-bought pound cake
1/3 cup orange liqueur (recommended: Cointreau)
1 orange or 2 clementines
1 cup heavy cream
10 ounces blackberries (about 2 cups, or blueberries if blackberries can't be found)
Directions
- Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
- Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
- Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
- Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.
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