This recipe has been on the menu for many years at Boodle’s Club, St James’s Street, London. It’s like a refreshing syllabub trifle
- Pack of trifle sponges (6-8)
- Zest and juice of 2 oranges
- Zest and juice of 1 lemon
- 30g (1oz) caster sugar
- 300ml (½ pint) double cream
- 1 orange, for decoration
Cut the sponges into 1cm (½in) cubes (8 per sponge) and put into 6-8 glasses.
Mix the zest and juice from the oranges and the lemon (it should be nearly 300ml/½ pint) with the sugar. Stir until sugar dissolves completely.
In another bowl, whip the cream until it is just thickened, then slowly add the sweetened fruit juice, whipping the cream as you go until it is lightly whipped and all the juice is absorbed.
Pour the mixture over the sponge in the glasses and chill for 2 hrs or longer, if you can, so that the juices soak into the sponge and the cream thickens.
To make the decoration: Pare the rind from the orange with a potato peeler, then cut the parings into very fine strips. Put them in a pan of boiling water and boil for 1 min. Drain and cool under running water. Keep them in cold water until ready to use, then dry on kitchen paper before arranging on each fool.