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Fresh Fruit Trifle

Recipe By :Johanna Burkhard
Serving Size : 12


1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice -- fresh squeezed is best
2 egg yolks
4 ounces light cream chesse -- cubed and softened
2 teaspoons grated orange peel
1/4 cup orange-flavoured liqueur OR orange juice
1 cup whipping cream
1 cup raspberry sauce or jam OR strawberry sauce
or jam
1 298 grams store-bought frozen pound cake -- cut into 3/4
inch cubes
6 cups prepared fresh fruits
3 tablespoons toasted sliced almonds -- (optional)

In a small saucepan, whisk together sugar, cornstarch and orange juice
until smooth; beat in egg yolks. Cook over medium heat, whisking
constantly, for 3 minutes until mixture comes to a full boil and
thickens. Remove from heat. Beat in cream cheese, orange rind and
orange flavoured liqueur until smooth.

Transfer custard to a bowl and cool. (Can be made 1 day ahead, covered
and refrigerated). In a bowl, using an electric mixer, whip cream until
stiff peaks form. Fold into orange custard just before using.

Arrange half the cake cubes in bottom of a 10-cup trifle or
straight-sided glass serving bowl. Drizzle with half the raspberry
sauce. Add half the fruit, pressing an occasional piece of fruit flat
against the sides of the bowl. Spoon half the orange custard cream over
the fruit.

Layer with remaining cake cubes, patting down lightly. Spoon remaining
raspberry sauce over and top with fruit mixture. Spread with rest of
orange custard cream.

Cover and chill for at least 4 hours or up to 1 day ahead. Just before
serving, sprinkle with toasted almonds and garnish with raspberries and
mint, if desired.

Source:
"The Comfort Food Cookbook"

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Serving Ideas : For a decorative top, spoon 2 tablespoons of the
raspberry sauce into a small plastic sandwich bag. Press misture into
one corner of the bag. Poke a small hole in tip of bag using a skewer
and pipe mixture into a thin stream over top in a zigzag or lattice
pattern.

NOTES : The recipe includes a recipe for the raspberry sauce....I
usually just use flavoured jam or fruit-flavoured ice-cream topping.

Try any combination of fruits -- berries, grapes, kiwi, orange sections,
apple or pear sections, pineapple...cut into bite-size pieces.

Toss fruits that discolour in 1 tablespoon lemon juice; drain before
using.

When making, don't let this boil long or the eggs may/will curdle. If
they do, just strain before adding the cream cheese, orange rind and
liqueur.

Sorry I didn't quite make it by the deadline, but here it is - my full alphabet.
A - Step Ladder
B - 3D glasses
C - Bracelet
D - Tape measure
E - Decorative brickwork
F - Barrier cut short due to grass bank
G - a 'G' clamp
H - Electrical connector block
I - Random grommit thing I found in my toolbox
J - Air conditioner ducting
K - Drain grating
L - Laptop
M - Arched window
N - Roof trusses at Central station
O - A loo roll
P - Golf club
Q - Rope barrier fixing
R - Mastic gun
S - Curly carvings on a building
T - Stained glass window frame
U - Close up of a carving fork
V - Serving tongs
W - Roof line of a church
X - Cold tap on my sink
Y - Garden fork handle
Z - Bracing inside my garage door.

Phew - what a challenge that was. Now to find 26 different emergency vehicles for week 10?