Prep 2 hrs
Cook 2 hrs
Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top.
- 4 -6 single trifle sponge cakes, cut into 1 cm slices
- 2 oranges, juice and zest of
- 1 lemon, juice and zest of
- 25 -50 g sugar
- 300 ml double cream
- orange slices (to decorate) or orange section (to decorate)
- Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
- Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
- In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
- Whip until the cream is light and thickened and all the juice absorbed.
- Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.
This was absolute perfection and couldn't have been easier to make. Light, airy and so fresh tasting. It also looked spectacular. This is the dessert I'll be making all summer long for guests.
So good to find this recipe again as my mother used to make this for me when I was a child. Lovely flavours and a real show stopper. Thanks Julie.