Orange Blossom Trifle

• 1/4 cup orange juice
• 3 eggs, lightly beaten
• 1/2 cup white sugar
• 1/4 cup cold butter, cubed
• 1 cup whipping cream, whipped to soft peaks
• 1 (10 inch) angel food cake, cut in cubes
• 2 (15 ounce) cans Mandarin oranges, drained and patted dry

1. Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
2. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
3. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

orange juice, eggs, white sugar, cold butter, whipping cream, angel food cake, mandarin oranges

Taken from www.allrecipes.com/recipe/137452/orange-blossom-trifle/ (may not work)