Mia Kouppa
https://miakouppa.comGreek Melomakarona trifle
A layered trifle made with Greek melomakarona (nut and honey cookies) layered with orange custard, oranges, walnuts and topped with whipped cream.
Servings: 12 servings
Calories: 565kcal
Equipment
- 1 trifle bowl
- 1 Food processor or blender
Ingredients
To make orange custard
- 1¼ liters milk
- 8 tbsp Jotis orange flavoured pudding mix See Recipe Note
- 3 tbsp butter, unsalted
- 3/4 cup sugar
- 7 large eggs
- 2 tbsp orange zest
You will also need
- 25-30 melomakarona cookies
- 1 cup chopped walnuts
- 2 oranges, peeled and cut into segments See Recipe Note
- ¼ cup honey
For the whipped cream topping
- 2 cups whipping cream
- 2 tbsp icing sugar
- 2 tsp orange extract
Instructions
Make orange custard
- In a small bowl whisk the eggs. Set aside.7 large eggs
- In a large pot combine the milk, butter, Jotis orange pudding mix, sugar and whisked eggs.1¼ liters milk, 8 tbsp Jotis orange flavoured pudding mix, 3 tbsp butter, unsalted, 3/4 cup sugar
- Bring the heat up to medium and cook your custard for approximately 10 minutes or until thickened. After 2 minutes or so, add in the orange zest. Continue to stir constantly with a whisk for a few more minutes (for a total of about 10 minutes). It is important to whisk constantly during this time to prevent the custard from burning.2 tbsp orange zest
- Once your custard is place in the refrigerator for at least 2 to 3 hours until the custard is set. See Recipe Note.
Assemble the trifle
- Begin by placing some of your melomakarona cookies in a food processor or blender and pulsing them until you create a fine crumb. You should end up with 4 cups of crushed melomakarona. The number of melomakarona you will need to obtain 4 cups will depend on the size of your cookies. We used 16 of our cookies. Chop the remaining melomakarona into chunks.25-30 melomakarona cookies
- Place the crushed melomakarona crumbs in the bottom of your trifle bowl. Press down with the back of a spoon to make it compact.
- Take the custard out of the refrigerator, give it a stir and add half of the custard to the top of the crushed melomakarona. Spread it out evenly. On top of the custard add half of the chopped melomakarona pieces. On top of that, add the chopped walnuts.1 cup chopped walnuts
- Place your orange segments on top of the crushed walnuts. Try to place some directly onto the side of the bowl, so that they are visible when your trifle is assembled. Drizzle evenly with the honey. Top with the remaining custard; smooth the top. Finally, add the remaining crushed melomakarona cookies.2 oranges, peeled and cut into segments, ¼ cup honey
To make the whipped topping
- In the bowl of a stand mixer (or using a hand held mixer) combine the whipping cream, icing sugar and orange extract. Whip until you can create peaks with the cream. Spread evenly to top the trifle. Return to refrigerator to set for at least 30 minutes before serving.2 cups whipping cream, 2 tbsp icing sugar, 2 tsp orange extract
Notes
Orange flavoured pudding We like to use the Greek Jotis brand of pudding mix, flavoured orange, in this trifle. If you cannot find the Jotis brand, another brand of orange flavoured pudding would do. Alternatively, you can use 8 tablespoons of cornstarch instead of pudding mix. If this is what you will use, then add the following ingredients to the custard:
2 teaspoon orange extract
An additional 2 tablespoons orange zest Remove moisture from custard - After chilling your custard you may find that there is some water from condensation that has accumulated on its surface. This is most likely to happen if you covered your still warm custard before placing it in the refrigerator. Use paper towels to gently dab the surface of your custard to remove the moisture before using. Instead of using fresh orange you can use canned orange or mandarin segments. Drain well before using in the trifle.
An additional 2 tablespoons orange zest Remove moisture from custard - After chilling your custard you may find that there is some water from condensation that has accumulated on its surface. This is most likely to happen if you covered your still warm custard before placing it in the refrigerator. Use paper towels to gently dab the surface of your custard to remove the moisture before using. Instead of using fresh orange you can use canned orange or mandarin segments. Drain well before using in the trifle.
Nutrition
Calories: 565kcal | Carbohydrates: 53g | Protein: 11g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 249mg | Potassium: 346mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1096IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 1mg