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1
Strawberries:.
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2
Combine sliced strawberries, sugar, orange juice and orange zest in medium bowl.
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3
Stir to blend.
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4
Let strawberry mixture stand until sugar dissolves completely, stirring occasionally, about 30 minutes.
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5
Mascarpone Cream:.
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6
Whisk egg yolks, 2 T sugar, and orange juice in medium metal bowl to blend.
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7
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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8
Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160F, about 3 minutes.
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9
Remove bowl from over water and cool mixture to lukewarm, about 10 minutes.
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10
Add remaining 1/2 cup sugar to yolk mixture and beat with electric mixer until thick, pale, and cool, about 4 minutes.
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11
Add mascarpone to yolk mixture and beat until smooth.
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12
Beat whipping cream in another bowl medium bowl until peaks form.
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13
Fold 1/2 cup whipped cream into mascarpone mixture.
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14
Cover and refrigerate remaining whipped cream.
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15
Using clean dry beaters, beat egg whites in another medium bowl until stiff but not dry.
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16
Fold egg whites into mascarpone mixture in 3 additions.
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17
Place 4 pound cake pieces in bottom of each of 6 glasses or small bowls.
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18
Top each with strawberry mixture, dividing equally.
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19
Spoon mascarpone mixture over, dividing equally.
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20
Place dollop of remaining whipped cream atop each trifle.
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21
Cover and refrigerate at least 2 hours and up to 6 hours.
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22
Garnish trifles with whole strawberries and serve.
