Raspberry Orange Trifle
INGREDIENTS
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1 Orange Pound Cake (see recipe), unglazed
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1 cup good raspberry jam
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2 half-pints fresh raspberries
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Orange Cream (see recipe)
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1 cup (1/2 pint) cold heavy cream
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2 tablespoons sugar
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1/2 teaspoon pure vanilla extract
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1/2 pound (2 sticks) unsalted butter, at room temperature
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2 1/2 cups granulated sugar, divided
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4 extra-large eggs, at room temperature
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1/3 cup grated orange zest (6 oranges)
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon kosher salt
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3/4 cup freshly squeezed orange juice, divided
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3/4 cup buttermilk, at room temperature
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1 teaspoon pure vanilla extract
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1 cup confectioners' sugar, sifted
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1 1/2 tablespoons freshly squeezed orange juice
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1 1/2 cups milk
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1 teaspoon grated orange zest (1 orange)
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5 extra-large egg yolks, at room temperature
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1/2 cup sugar
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2 tablespoons sifted cornstarch
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1/2 teaspoon pure vanilla extract
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1/2 teaspoon Grand Marnier liqueur
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1 tablespoon unsalted butter
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1 tablespoon heavy cream
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