Mini Citrus And Cream Trifles – a delicious recipe with sugar, lemon juice, red, oranges, heavy cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small pan, combine sugar and 1/2 cup water and bring to a boil. Boil until sugar has completely dissolved, about 5 minutes. Stir in lemon juice. Transfer to a bowl and set over an ice bath to cool to room temperature.
2
Use a chef's knife to peel grapefruits and oranges. Holding fruit over a large bowl, cut in between membranes and release fruit slices into bowl, catching any juice in the bowl as you go. Pour lemon syrup over fruit and stir until combined.
3
Using an electric mixer on medium-high speed, whip heavy cream and confectioners' sugar until soft peaks form.
4
In a large bowl, use hands to break up ladyfingers into roughly 1-inch pieces. Set up 10 8-oz. glasses. Divide 1/2 of ladyfingers among glasses. Top with 1/2 of citrus salad and 1/2 of whipped cream. Repeat, adding another layer of ladyfingers, citrus salad and whipped cream. Garnish each glass with a thin orange slice, if desired, and serve.
833
kcal
Calories
43
g
Fat
114
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup superfine sugar, 1/2 cup fresh lemon juice, 4 red or pink grapefruits, 8 oranges, and more.
Yes, Mini Citrus And Cream Trifles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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