Blood Orange Mousse Trifle

This dessert serves 4 people or allows you to go back for seconds on your date night. I like having options, especially when it comes to dessert. I also like having desserts I can make ahead so I don’t kill the mood when I have to leave the couch for 30 minutes to make a dessert. I’m a “throw it together” kind of gal. I do want to warn you, you WILL have leftover caramel sauce so feel free to throw it on your morning pancakes or waffles, stir it into your coffee, or just eat it out of the jar with a spoon. No judgement here. Blood oranges taste pretty similar to regular oranges but their gorgeous, deep purple juice is what sets them apart. This Blood Orange Mousse Trifle is the perfect balance of fresh, sweet, and buttery; the perfect end to a decadent meal! Just the thing to cure our Winter blues!

Tip: If your pound cake looks a little dry, try soaking it in a very sweet wine 10 minutes before serving. Just place the cake in a bowl and drizzle the wine in (about 1/4 of a cup) and let sit for 10 minutes.


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Blood Orange Mousse Trifle

Prep Time 5 minutes
Cook Time 2 hours

Servings
servings


Ingredients
Blood Orange Mousse

Honey Caramel Sauce

Whipped Cream

Prep Time 5 minutes
Cook Time 2 hours

Servings
servings


Ingredients
Blood Orange Mousse

Honey Caramel Sauce

Whipped Cream


Instructions
Mousse
  1. Whisk together sugar, egg yolks, orange juice, butter, and 1/4 tsp of salt if using unsalted butter in a small saucepan over medium heat. Remember eggs are in this mixture and will start to scramble if you stop whisking.

  2. Stir constantly until mousse thickens, about 3-5 minutes. Remove mixture from saucepan and pour into a bowl.

  3. Cover bowl with plastic wrap. Make sure the plastic wrap is touching the mousse and refrigerate for at least 2 hours (or overnight).

  4. While the mousse cools, make the whipped cream. In a mixing bowl, beat heavy cream and vanilla until soft peaks form.

  5. Once the mousse has cooled after 2 hours, whisk to loosen. In batches, fold whipped cream into the mousse with a rubber spatula. Place mousse in refrigerator until ready to assemble and serve.

Caramel Sauce
  1. Combine cream, brown sugar, butter, and honey in a small saucepan over medium heat. Whisk constantly until mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly. Pour into a container and place in the refrigerator. This sauce will keep for 1 week.

Assembling the Trifle
  1. In small jars or bowls, add a few pieces of the pound cake. Place a couple of spoonfuls of mousse on top of the pound cake and drizzle with caramel sauce. Repeat to add another layer. Enjoy!


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