BOODLES ORANGE FOOL
Ingredients
4 – 6 trifle sponge cakes
Juice and rind of 1 lemon
Juice and rind of 2 oranges
30 – 50g caster sugar
300 mls double cream
Method
Cut trifle sponges into 1 cm slices and use to line the base of a bowl and about half way up the sides.
Mix the juice and rind with the sugar to taste
Whip up the cream to fairly stiff then add the juice etc gradually, whisking all the time until it gets thick
Pour it over the sponge cakes Cover and refrigerate overnight if possible, or at least for 3 hours.
Decorate with orange slices
(Sometimes I mix the sugar in with the whipped cream as it mixes more easily)