Boodle's Orange Fool

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Boodle's club in london's st. James's street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top.

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Steps

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Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.

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Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.

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In another bowl , whip the cream until it just starts to thicken , then slowly add the sweetened fruit juice , whipping the cream as you do so.

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Whip until the cream is light and thickened and all the juice absorbed.

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Pour the mixture over the sponge and refrigerate for at least 2 hours , longer if possible , so that the juice can soak into the sponge and the cream thicken serve decorated with segments or slices of fresh orange.

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Ingredients

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single trifle sponge cakes, oranges, juice and zest of, lemon, juice and zest of, sugar, double cream, orange slices