Strawberry Orange Trifles - Foster's Market, Durham, Nc

Submitted by swissms

"Published in Bon Appetit, July 2007. Pieces of pound cake are topped with strawberries and mascarpone in individual glasses."

 

• Ready In: 2hrs
• Ingredients: 12
• Serves: 6

ingredients

• Strawberries

• 1 pint strawberry, hulled and sliced
• 1⁄2 cup sugar
• 1⁄2 cup fresh orange juice
• 1 tablespoon freshly grated orange zest

• Mascarpone Cream

• 2 large eggs, separate
• 2 tablespoons sugar
• 1⁄4 cup fresh orange juice
• 1⁄2 cup sugar
• 1 (8 ounce) container mascarpone cheese
• 1 cup chilled whipping cream
• 6 slices poundcake, each slice cut into 4 pieces (1/2-inch thick)
• strawberry

directions

1. Strawberries:.
2. Combine sliced strawberries, sugar, orange juice and orange zest in medium bowl. Stir to blend. Let strawberry mixture stand until sugar dissolves completely, stirring occasionally, about 30 minutes.
3. Mascarpone Cream:.
4. Whisk egg yolks, 2 T sugar, and orange juice in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 3 minutes. Remove bowl from over water and cool mixture to lukewarm, about 10 minutes.
5. Add remaining 1/2 cup sugar to yolk mixture and beat with electric mixer until thick, pale, and cool, about 4 minutes. Add mascarpone to yolk mixture and beat until smooth.
6. Beat whipping cream in another bowl medium bowl until peaks form. Fold 1/2 cup whipped cream into mascarpone mixture. Cover and refrigerate remaining whipped cream.
7. Using clean dry beaters, beat egg whites in another medium bowl until stiff but not dry. Fold egg whites into mascarpone mixture in 3 additions.
8. Place 4 pound cake pieces in bottom of each of 6 glasses or small bowls. Top each with strawberry mixture, dividing equally. Spoon mascarpone mixture over, dividing equally. Place dollop of remaining whipped cream atop each trifle. Cover and refrigerate at least 2 hours and up to 6 hours. Garnish trifles with whole strawberries and serve.