Learn how to make a Trifle! - WFSB 3 Connecticut

Better Food

Learn how to make a Trifle!

Posted: Updated:

Bob Sulick from the Mulberry Street Restaurant is teaching us how to make a trifle!  It's a dessert made with fruit and sponge cake and it's delicious!  Head to The Mulb at 981 Main Street in Manchester or head to the website

Orange Trifle


Olive Oil Orange and Rosemary cake

English Cream

Orange sections

Whipped cream

Powdered sugar

Olive Oil, Rosemary Orange cake

Preheat oven to 350 and grease and flour two 9 inch round cake pans

For the cake...

Step 1.

               2  1/2 C All purpose Flour                               Sift together

               ½ T salt

Step 2.

                 5 Yolks                                                 Whip in a mixer with a whip till thick

                1.5 C sugar

               1/2C orange juice

  Step 3.

                1 heaping Tbsp orange zest

                1 Tbsp fresh rosemary minced fine

               ½ C Extra Virgin Olive oil

  Step 4.

               8 Egg whites                                        Whipped to soft peaks

Step 5.

  • In a medium bowl...fold together the yolks, flour and salt , and the olive oil, rosemary and orange zest
  • Gently fold in the whipped eggs whites till blended.
  • Divide between the two cake pans and bake till done...about 45 minutes.

For the orange Cream sauce

  • 1 qt Orange Juice
  • ½ C sugar
  • 1 Tbsp Orange Zest

Bring to a boil and reduce to about 1 C...it will look thick

Cool slightly  but keep in the pot...we will return to the heat.

  • 3 Egg yolks
  • Whisk with a little of the orange juice then whisk it all together all together
  • Over a gentle heat,  whisk till steaming and watch for the egg yolks to thicken the sauce...do not boil.

Refrigerate until cold

For the English Cream

2 C heavy Cream

1 C sugar

6 yolks

Vanilla bean scrapped out

In a heavy bottom sauce bot,  whisking constantly... heat all the ingredients to a about 180 degrees...(steam will be rising but not boiling)

Refrigerate till cold


Using a sharp knife, peel the orange and cut out individual sections with no pith attached...refrigerate

Assembly of the trifle

Blend a cup of whipped cream with some of the orange sauce...mix but keep the orange streaks visible

  1. Cut the cake into thin slices...use a biscuit  cutter to make a circle if you want...
  2. Place a little English cream into the bottom of a champagne or martini glass
  3. Top with some of the whipped orange cream...add some orange segments and top with a piece of the cake
  4. Repeat in the same glass...don’t skimp on the fruit.
  5. Cover the top layer of cake with a thick coating of powdered sugar and using a Brulee torch...carmalize the top...add more sugar and repeat if you want it thick.
  6. Garnish with mint and serve.