Cooking For A Crowd - Large Sized
Orange-Pineapple Bavarian Trifle Recipe
Recipes for Quantity Cooking
Orange-Pineapple Bavarian Trifle
1 gallon orange juice
1 pint sugar
1 cup lemon juice
8 tablespoons McCormick Gelatin
1 quart water, cold
2 teaspoons) McCormick Pineapple Extract
2 quarts whipping cream
1 pound confectioners' sugar
4 loaves pound cake
2 1/2 quarts pineapple, crushed, drained
Combine 1 quart of the orange juice, sugar, and
lemon juice. Heat to a boil.
Sprinkle gelatin over cold water. Let stand until gelatin is
Remove orange juice mixture from heat. Stir in softened gelatin.
Stir to dissolve gelatin.
Stir in remaining orange juice. Add pineapple extract. Chill until
partially set, about 1 hour.
Whip cream with confectioners' sugar until stiff.
Gradually add gelatin mixture, beating at low speed until thoroughly
Place pound cake slices in single layer in two 20 x 12 x 3-inch
steam table pans. Spoon pineapple over cake slices.
Divide gelatin mixture between the two pans. Spread evenly. Chill
until firm. Cut in 2.5 x 4 inch pieces. If desired, top each serving
with a rosette of whipped cream and a red maraschino cherry.
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