Serves 3-4

A light, simple trifle: a layer of cake is soaked with fresh orange juice, then topped with a mouth-watering layer of crème fraiche and yogurt flavoured with orange rind and juice. Orange segments decorate the edge of this lovely dessert.

Put the peel and orange juice into a bowl with the sugar. Leave to marinate. Strain the liquid into a clean bowl and add the crème fraiche gradually, beating until thick. Fold in the yogurt. Chill for a few hours or overnight.

Cut the trifle sponges in half lengthwise. Lay them in the bottom of a small serving dish, moisten with the orange juice, and finish with a layer of the syllabub. Place segments of orange around the edge. Chill for 2-3 hours before serving. Decorate with a small sprig of mint.

Meal-Master format courtesy of Karen Mintzias