Orange Chocolate Tiramisu Trifles

I am a big fan of the Dark Chocolate Orange bars from Lindt and love to incorporate them in baked goods. The chocolate is of fantastic quality and the orange flavour is just right. I made this Tiramisu trifle for a picnic in a larger pan and put the remaining cream and ladyfingers in these little glasses. They make for adorable presentation and are handy to serve at home.

I made a simple chocolate whipped cream using the dark chocolate and orange bar and dipped the ladyfingers in dissolved orange jelly (same as Jell-O in the US) to give them an intense orange flavour. Overall I was very happy with the way it turned out and so I am sharing this with you. You can scale this to any quantity you like. The below measurements yields a 8x6 glass dish with 4 inch high sides. I had just enough leftover to fill two mini glasses. Of course I forgot to photograph the dish and had to rely on these two the next day.

Recipe - Makes One 8x6 dish with 4 inch sides - An Everybunny Loves Food Original

Ingredients
2 Boxes Vanilla Flavoured Instant Pudding Mix
3 1/2 Cups Cold Milk
50 Grams Dark Chocolate Orange Bar (like Lindt)
1 Package Orange Flavoured Jelly
1 Cup Boiling Water
1 Cup Cold Water
2 Cups Whipping Cream
1/4 Cup Powdered Sugar (more or less as per taste)
1 Packet Ladyfinger biscuits (approx. 18 biscuits or as many as you need to fill the dish)

Cocoa Powder for dusting

Fresh Orange Segments for decorating

 

1. In a medium bowl, whisk together the cold milk and vanilla pudding mix. Mix well till smooth. Cover and place in fridge till needed.

2. Place the chocolate in a microwave safe bowl and melt in 15 second intervals. Keep aside to cool completely.

3. Dissolve the jelly in the boiling water and then add the cold water. Cool completely but do not let it set.

3. Place the whipping cream in the bowl of a stand mixer and whip on high till you get soft peaks.

4. With the mixer running slowly add the melted chocolate and whip to stiff peaks. Taste and add powdered sugar, adjust to the sweetness that you like.

5. Now its time to assemble the trifle, keep the trifle dish in front of you and the ladyfingers, orange jelly, pudding and whipped cream ready to use.

6. Dip one lady finger in the orange jelly liquid (do it very quickly, not more than 1 second). Place it on the bottom of the trifle dish. Repeat with the ladyfingers till you have one layer covering the bottom of the dish.

7. Spread two cups of the pudding evenly on the ladyfingers and then add one cup of the whipped cream layer.

8. Repeat the ladyfinger, pudding and whipped cream layers.

9. Dust the top with the drinking cocoa powder and decorate with fresh orange segments. Press a layer of cling film on top and place in fridge for at least 4 hours before serving. Serve Chilled.

Happy Eating!!

Orange Cake with Whipped Cream Frosting

Hello folks! Today I bring to you a light and refreshing orange cake filled with orange whipped cream. I got the recipe and decoration idea from Sweetapolita who has the most romantic and whimsical looking cakes.
 

While the original recipe has a whipped butter frosting I opted to go with stabilized whipped cream as I don't like butter based frostings. I also added a bit of orange tang to the filling as I wanted it to have a pronounced orange flavour.

Overall I was very pleased with the final outcome and would definitely make this cake again.

Recipe Source - Orange Cake and filling recipe given as is from Sweetapolita.

Ingredients

For the Orange Cake:

4 Whole Eggs (Room Temperature)

2 Egg Yolks (Room Temperature)

1 Cup (240 ml) Whole Milk (Room Temperature)

1/4 Cup Freshly Squeezed Orange Juice (Strained)

3 Cups (345 g) Cake Flour (Sifted)

2 Cups (400 g) Sugar

1 Tbsp plus 1 tsp (19 g) Baking Powder

1/2 teaspoon (4 g) Salt

3/4 Cup (170 g) Unsalted Butter (cold and cut into small even pieces)

Zest from 2 Medium Oranges

 

For the Orange Whipped Cream Filling:

2 Tbsp (30 ml) cold water

2 tsp (10 ml) Unflavoured Gelatin (such as Knox brand)

2 Cups (500 ml) Whipping Cream (35-37% fat), cold

1/4 Cup (30 g) Icing Sugar

1 tsp (5 ml) Vanilla Essence

Zest from 1 Medium Orange

4 Tbsp Orange Flavored Tang (you can use any tropical flavor)

Pinch of Salt

 

For The Stabilized Whipped Cream

2 Tbsp Unflavored Gelatin

4 Tbsp Cold Water

2 Cups Heavy Whipping Cream

1/2 Cup Icing Sugar

 

Make The Cake

1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour.
2. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
4. Gradually add the milk/orange juice mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest.
5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~ 460 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.

 

Make the Orange Whipped Cream Filling

1. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
2. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanilla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Fold in zest and tang powder. Keep covered and chilled until ready to use.

Make the Stabilized Whipped Cream

 

1. Place the gelatin in a small saucepan and cover with cold water. Heat on low heat till the gelatine is completely dissolved. Keep aside to cool but make sure that it does not set.
2. In the bowl of stand mixer place the whipping cream (chilled) and whip till soft peaks are formed. Add the cooled gelatin and whip till stiff.

Assemble the Cake

 

1. Trim the tops of all three cake layers. Place one cake layer on a cake board and add 1/2 of the filling. Repeat with two more layers.
2. Using the stabilized whipped cream crumb coat the cake and place in fridge to chill.
3. Tint the remaining whipped cream into colours of your choice and frost the cake completely. For the pastel swirl technique and video please check this post on Sweetapolita.

Happy Eating !!