Recipe - Orange Trifle

4 Egg yolks
One half cup Sugar
One fourth cup Flour
1 tablespoon Cornstarch
2 One half cup Milk
1 tablespoon Packed finely grated
Orange peel
5 Large navel oranges
54 Almond meringues
1 cup Chopped walnuts
1 Sponge cake or
18 3inch ladyfingers
One half cup Seedless raspberry jam
6 tablespoon Mediumdry sherry
2 cup Heavy cream, chilled
1 tablespoon Confectioner's sugar
2 teaspoon Vanilla extract

In a medium heatproof bowl, whisk the egg yolks with the granulated sugar,
flour and cornstarch until thoroughly blended. In a heavy medium saucepan,
combine the milk and the orage zest and bring to a boil over moderate heat.
Gradually whisk the boiling milk into the egg mixture. Clean the saucepan
and strain the custard into it. Bring to a boil over moderate heat,
whisking constantly, about 3 minutes. Reduce the heat to moderately low and
cook, whisking constantly, for 2 minutes longer. Pour the custard into a
clean bowl and whisk until slightly cooled, about 1 minute. Let cool to
room temp, whisking occasionally to prevent a skin forming. Cover and
refrigerate for at least 2 hours. (The custard can be made up to 2 days in
advance) Using a small sharp knife, peel the oranges, making sure to remove
all of the bitter white pith. Working over a bowl, cut between the
membranes to release the segments. You should have 3 cups of orange
sections and juice. (The oranges can be prepared up to 2 days ahead; cover
and refrigerate) Set aside 12 of the Almond Meringues and One fourth cup of the
walnuts for garnish. Cut the cake into 18 32inch pieces. Spread 1 side of
each piece of sponge cake or each ladyfinger with the raspberry jam. In a
deep 4quart nonreactive serving bowl, preferably glass, arrange 1/3 of the
sponge cake pieces or ladyfingers in a single layer, jam side up. Sprinkle
2 tablespoon of the sherry over the cake. Scatter 1/3 of the orange section, with
their juice, on top. Scatter 1/3 of the remaining meringues between the
sponge cake pieces and sprinkle with 1/3 of the remaining walnuts. Spread
1/3 of the custard evenly on top. Repeat the layering of sponge cake,
sherry, orange sections, meringues, walnuts and custard 2 more times. Cover
the trifle and refrigerate overnight. In a large bowl, whip the cream with
the confectioner's sugar and vanilla until stiff. Spread or pipe the
whipped cream over the top of the trifle. Refrigerate until serving time.
(The trifle can be prepared to this point up to 4 hours ahead.) Just before
serving, arrange the reserved meringues over the top of the trifle and
sprinkle the remaining One fourth cup walnuts on top. Source: Food and Wine November
1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini