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Mandarin trifle

Gary Gilligan
Mountain Mandarin Festival, Auburn

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2 large eggs
1/4 tsp. salt
1/2 cup sugar
1-1/2 cups 1%milk
3/4 cup low-fat sour cream
2tb. Absolut Mandarin Vodka
1/4 cup Mandarin Juice (orange)
15 ladyfingers
20 oz. Mandarin orange segments
1 cup Snow's Citrus Court Mandarin Syrup


Combine first 4 ingredients in small bowl and whisk. Set a side. Heat milk in heavy sauecpan to 180 degrees. (do not boil) Gradually add hot milk to the above mixture, stirring constantly with a whisk. Return mixture back to pan and cook over med-low heat until thick. Place pan in a large iced-filled bowl for 25 minutes. Stir in sour cream and 2 tsp. Absolut Mandrin Vodka into cooled mixture. Mix together juice and 2 Tb. Absolut Mandarin Vodka and set aside.


Split the ladyfingers in half lengthwise. Arrange 10 ladyfinger halves flat side up in a single layer in the bottom of a 2-qt. soufflé dish. Brush 2-oz. juice mixture over ladyfingers in dish.

Toss mandarin oranges and syrup in small bowl. Spread 1/2 over the top of the ladyfingers. Spread 1 cup of custard over mandarins. Brush 10 ladyfingers with juice and line dish with ladyfinger halves, round side outward. Arrange 10 ladyfingers halves over custard and brush with remaining juice.


Repeat layers. Cover and chill at least 8 hours.

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