Trouble Free White Chocolate Mini-Trifle

Recipe by Chef Kate
READY IN: 40mins
YIELD: 8 trifles




  • Peel the two oranges, removing all white pith.
  • Slice them into rounds.
  • Place the orange juice and the white sugar in a saucepan, bring to a boil and cook till syrupy.
  • Stir in the orange slices and get them well coated.
  • Break the chocolate into small pieces and melt it either in the micro wave or over simmering water on the stove--but reserve a bit of chocolate for garnishing the desserts.
  • Slice the pound cake into 1/2" thick rectangles. You should have 16.
  • Brush eight of the rectangles generously with the grand marnier.
  • Pour the melted chocolate evenly over the eight slices of cake.
  • Distribute half the orange slices over the cake.
  • Top with another slice of cake and cover that with whipped cream.
  • Meanwhile, whizz the brown sugar and the cinnamon in a coffee grinder or mini processor (or a mortar and pestle).
  • Place each mini trifle on a serving plate.
  • Garnish the plate with the remaining orange slices and some chocolate curls and sprinkle the brown sugar/cinnamon mixture decoratively over the plates.
  • If you have time and want to be fancier, put the whipped cream in a pastry bag and pipe it on--but just slathered whipped cream looks lovely.