• Trifle sponges - 4-6, cut into 1 cm (* inch) slices,
  • oranges - 2, zest and juice,
  • lemon - 1, zest and juice,
  • Sugar - 25-50 g (1-2 oz),
  • double cream - 300 ml (* pint),
  • orange slices or segments - to decorate.


  1. Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
  2. Mix the orange and lemon zests and juices with the Sugar and stir until the Sugar is dissolved.
  3. In another bowl, whip the cream until it just starts to thicken.
  4. Then slowly add the sweetened fruit juice, whipping the cream as you do so.
  5. Whip until the cream is light and thickened and all the juice absorbed.
  6. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken.
  7. Serve decorated with segments or slices of fresh orange.
Community content is available under CC-BY-SA unless otherwise noted.