Caramelized Blood Orange Tipsy Trifle

For the tipsy cake

6 blood oranges

1 cup sugar

½ cup water

1 cup whole milk (see note)

1 cup whipping cream (see note)

1 vanilla bean, split lengthwise in half

4 large egg yolks, at room temperature

2 tablespoons sherry (sweet or dry; see note)

2 tablespoons brandy or rum

18 ounces pound cake, cut into 1½-inch cubes (4 packed cups; see note)

For the topping

1 cup whipped cream

½ cup crumbled peanut brittle, plus 1 pretty piece for a centerpiece garnish

For the tipsy cake: Slice a small amount off the end of each blood orange; stand the orange on end and, with a sharp knife, slice away the peel and white pith all around. Tip each orange over and slice it into one into two or three disks, placing them in a bowl as you work. It's OK if they break up a bit.

Combine ½ cup of the sugar and the water in a large, straight-sided skillet over medium-high heat, shaking the pan until the sugar has dissolved. Cook for several minutes, watching closely so the mixture doesn't burn, until it has turned into an amber-colored caramel and smells slightly bitter. Remove the skillet from the heat and reduce the burner temperature to low; add the oranges and any accumulated juices and return the pan to the stove top over low heat. The caramel will seize, but continue to cook until it re-liquefies and the oranges take on a slight caramel flavor, about 10 minutes.

Set a fine-mesh strainer over a heatproof medium bowl. Combine the milk, whipping cream and vanilla bean halves in a medium saucepan over medium heat; cook until small bubbles form at the edge of the pan. Remove from the heat.

Whisk together (by hand) the egg yolks and the remaining ½ cup of sugar in a bowl until the mixture is a creamy lemon yellow. Gradually whisk in half the heated milk mixture (to temper the eggs), then pour that blended mixture back into the saucepan. Cook over medium heat, whisking constantly, to form a slightly thickened custard that coats the back of a spoon. Remove from the heat; remove the vanilla bean halves. Strain the custard through the fine-mesh strainer, pushing it through with a spatula. Scrape out the seeds from the vanilla bean halves and add them to the strained custard, stirring to incorporate.

When ready to assemble, combine the sherry and the brandy or rum in a small bowl. Arrange half the caramelized blood oranges at the bottom of the trifle bowl. Add half the cubed cake; press it down gently, then sprinkle half the sherry-and-brandy mixture over the cake. Use the remaining caramelized blood oranges to create the next layer, making sure to press the fruit against the sides of the bowl. Press in the remaining cubed cake, then shower the cake with the remaining sherry and brandy.

Gradually pour the custard over the contents of the bowl, making sure it flows between all the layers of cake and fruit. Cover and refrigerate for at least 3 hours or, even better, overnight.

Notes: Use any dense cake or sweet bread, such as sponge cake, panettone, or yogurt or olive oil cake. Substitute white or red wine for the sherry; if the wine is particularly dry, add 1 teaspoon of sugar. For the custard, 2 cups of half-and-half can substitute for the whipping cream and milk. Sauteed apples, strawberry jam or frozen/defrosted raspberries can stand in for the blood oranges here.

The caramelized oranges can be cooled, covered and refrigerated a day or two in advance. The tipsy cake needs to be refrigerated (without the topping) for at least 3 hours and up to overnight.

For the topping: Just before serving, top with the whipped cream. Scatter peanut brittle over the top and garnish with a substantial piece of brittle. Serve chilled; use a long-handled spoon to ensure each that portion includes some of each layer.

Makes 6 to 8 servings

Nutrition | Per serving (based on 8): 570 calories, 7 g protein, 65 g carbohydrates, 31 g fat, 18 g saturated fat, 295 mg cholesterol, 300 mg sodium, 1 g dietary fiber, 53 g sugar

Cathy Barrow