A Trifle Decadent

1. 1

   Grate rind from 1 orange to make 2 teaspoons Set aside.

2. 2

   Juice oranges to make 2/3 cup.

3. 3

   In heavy-bottomed saucepan, combine orange juice, sugar, and beaten eggs.

4. 4

   Cook over med.

5. 5

   heat, stirring, until mixture is thickened and bubbly.

6. 6

   Remove from heat and gradually stir in butter until melted; stir in rind.

7. 7

   Scrape into bowl; cover with plastic wrap directly on surface.

8. 8

   Let cool to room temp.

9. 9

   ; refrigerate for up to 2 days.

10. 10

    In a coffee filter or cheesecloth-lined sieve set over a bowl in refrigerator.

11. 11

    ; drain yogurt for at least 2 hours.

12. 12

    To Assemble:.

13. 13

    Fold yogurt into orange custard.

14. 14

    Toss berries with maple syrup.

15. 15

    In an 8 cup trifle or glass bowl, layer one-third of the cake cubes, one-third of the berry mixture and one-third of the yogurt mixture.

16. 16

    Repeat layers twice, ending with the yogurt mixture.

17. 17

    Smooth top and garnish with berries and mint leaves (to be removed before serving).

No additional tips available.