Note: Start the day before you want to serve the trifle. To make the jelly, add 2 cups of the juice and gelatin to a large bowl and set aside for 5 minutes. Add remaining juice and sugar to a saucepan and heat, stirring regularly, until hot and the sugar has dissolved. Pour hot juice into the bowl and whisk together until gelatin has fully dissolved. Use a ladle or small jug to carefully transfer the liquid jelly to the trifle dish.
Carefully add the frozen raspberries into the liquid jelly by slowly spooning them in, careful not to splash the sides of the trifle dish. Transfer to the fridge to set overnight.
Make the orange and almond cake. Set aside (see recipe below). Note: You can also use almond lady fingers, or store-bought sponge for the cake element.
On the day of serving, make the mascarpone cream. Add cream, mascarpone, orange zest and juice and vanilla to a large mixing bowl and beat with electric mixers until soft peaks form.
Take the trifle from the fridge and add 1/3 of the mascarpone cream on top of the jelly. Use a spoon to carefully spread out the layer evenly. Cut orange and almond cake into small squares and stack on top of the mascarpone cream to create a layer of cake. Use the remaining mascarpone cream for the final layer. Top with fresh berries and dust with icing sugar just before serving.
Note: Start the day before you want to serve the trifle. To make the jelly, add 2 cups of the juice and gelatin to a large bowl and set aside for 5 minutes. Add remaining juice and sugar to a saucepan and heat, stirring regularly, until hot and the sugar has dissolved. Pour hot juice into the bowl and whisk together until gelatin has fully dissolved. Use a ladle or small jug to carefully transfer the liquid jelly to the trifle dish.
Carefully add the frozen raspberries into the liquid jelly by slowly spooning them in, careful not to splash the sides of the trifle dish. Transfer to the fridge to set overnight.
Make the orange and almond cake. Set aside (see recipe below). Note: You can also use almond lady fingers, or store-bought sponge for the cake element.
On the day of serving, make the mascarpone cream. Add cream, mascarpone, orange zest and juice and vanilla to a large mixing bowl and beat with electric mixers until soft peaks form.
Take the trifle from the fridge and add 1/3 of the mascarpone cream on top of the jelly. Use a spoon to carefully spread out the layer evenly. Cut orange and almond cake into small squares and stack on top of the mascarpone cream to create a layer of cake. Use the remaining mascarpone cream for the final layer. Top with fresh berries and dust with icing sugar just before serving.
Note: Start the day before you want to serve the trifle. To make the jelly, add 2 cups of the juice and gelatin to a large bowl and set aside for 5 minutes. Add remaining juice and sugar to a saucepan and heat, stirring regularly, until hot and the sugar has dissolved. Pour hot juice into the bowl and whisk together until gelatin has fully dissolved. Use a ladle or small jug to carefully transfer the liquid jelly to the trifle dish.
Carefully add the frozen raspberries into the liquid jelly by slowly spooning them in, careful not to splash the sides of the trifle dish. Transfer to the fridge to set overnight.
Make the orange and almond cake. Set aside (see recipe below). Note: You can also use almond lady fingers, or store-bought sponge for the cake element.
On the day of serving, make the mascarpone cream. Add cream, mascarpone, orange zest and juice and vanilla to a large mixing bowl and beat with electric mixers until soft peaks form.
Take the trifle from the fridge and add 1/3 of the mascarpone cream on top of the jelly. Use a spoon to carefully spread out the layer evenly. Cut orange and almond cake into small squares and stack on top of the mascarpone cream to create a layer of cake. Use the remaining mascarpone cream for the final layer. Top with fresh berries and dust with icing sugar just before serving.
