Summertime Minted Trifle

Name: Summertime Minted Trifle
Prep time: 60 min
Total time: 4 h 25 min
Yield: 10 servings
Ingredients: Cake; 4 large Land O Lakes® Eggs separated; 3/4 cup sugar; 1 teaspoon freshly grated orange zest; 1/2 teaspoon vanilla; 3/4 cup all-purpose flour; 1/4 cup Land O Lakes® Butter melted, cooled; Custard; 1 (2.9-ounce) package white chocolate pudding and pie filling mix; 2 tablespoons white crème de menthe *; 1 teaspoon freshly grated orange zest; 1/2 teaspoon vanilla; Strawberry Puree; 1 pint (2 cups) strawberries, hulled; 1/3 cup powdered sugar; Fruit; 1 pint (2 cups) strawberries, hulled, halved; 1 nectarine or peach, thinly sliced; Fresh mint leaves, as desired

A light, refreshing trifle made with orange-flavored cake, mint custard, strawberry puree and summertime fruits.

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60 min

Prep Time

04 hrs 25 min

Total Time

servings

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Ingredients

Cake

4 large Land O Lakes® Eggs, separated

³/₄ cup sugar

1 teaspoon freshly grated orange zest

¹/₂ teaspoon vanilla

³/₄ cup all-purpose flour

¹/₄ cup Land O Lakes® Butter, melted, cooled

Custard

1 (2.9-ounce) package white chocolate pudding and pie filling mix

2 tablespoons white crème de menthe

1 teaspoon freshly grated orange zest

¹/₂ teaspoon vanilla

Strawberry Puree

1 pint (2 cups) strawberries, hulled

¹/₃ cup powdered sugar

Fruit

1 pint (2 cups) strawberries, hulled, halved

1 nectarine or peach, thinly sliced

Fresh mint leaves, as desired

*Substitute 1/2 teaspoon mint flavoring.

How to make

STEP 1

Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
STEP 2

Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside.
STEP 3

Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored. Gradually add butter alternately with flour, mixing well after each addition. Gently stir in egg whites.
STEP 4

Pour batter into prepared pan. Bake 25-30 minutes or until cake begins to pull away from sides of pan. Let stand 15 minutes; remove from pan. Cool completely.
STEP 5

Prepare pudding mix according to package directions. Remove from heat. Stir in crème de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla. Cover; refrigerate 1 1/2 hours or until thickened.
STEP 6

Place 1 pint strawberries in 5-cup blender container. Cover; blend on high speed until pureed. Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved. Refrigerate 1 hour.
STEP 7

Tear cake into bite-sized pieces. Place half of cake pieces into glass serving bowl. Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries. Repeat with remaining cake pieces, strawberry puree and custard. Garnish with remaining strawberries, sliced nectarine and mint leaves.

Tip #1

Cake, custard and strawberry puree can be prepared the day before. Assemble trifle just before serving.

250 Calories

16 Fat (g)

95 Cholesterol (mg)

75 Sodium (mg)

42 Carbohydrates (g)

2 Dietary Fiber

4 Protein (g)

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