Orange syllabub trifle
For the orange syllabub
For the trifle
Put the orange zest and juice in a bowl with the sugar, and leave to marinate for 1 hour. Strain the liquid into a clean bowl, and add gradually the crème fraîche , beating until thick. Fold in the yogurt. Chill overnight.
Cut the trifle sponges in half lengthways. Lay them in the bottom of a small serving dish, moisten with the orange juice, and finish with a layer of the syllabub. Chill for 2–3 hours before serving.