Orange Trifle Recipe

Instructions

1. Peel and quarter three large sweet oranges, removing the seed; beat in a granite saucepan two cups of thin cream, sweetened with two tablespoons of sugar, and when just at the boiling point stir in a scant tablespoon of cornstarch moistened with a very little cold water; allow this to boil for a moment and add a teaspoon of butter, a few drops of lemon juice and a tiny pinch of cinnamon.
2. Arrange in the bottom of an ornamental baking dish a layer of oranges; sprinkle with powdered sugar and grated cocoanut; pour over this a layer of the cornstarch custard and continue in alternate layers until the dish is nearly filled; place in a moderate oven and bake slowly for thirty minutes.
3. Cover when cooked with a meringue made from the whites of two eggs beaten with a tablespoon of confectioner's sugar, returning to the oven to brown slightly.
4. Decorate with quarters of glace orange.