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Serves 8 to 10

1 orange pound cake (recipe follows)

1 cup good raspberry jam

2 half pints raspberries

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Orange cream (recipe follows)

1 cup heavy cream

2 tablespoons sugar

½ teaspoon vanilla extract

For the orange cream:

1½ cups milk

1 teaspoon orange zest

5 extra-large egg yolks, at room temperature

½ cup sugar

2 tablespoons sifted cornstarch

½ teaspoon vanilla extract

½ teaspoon Grand Marnier liqueur

1 tablespoon butter

1 tablespoon heavy cream

For the orange pound cake:

2 sticks butter, at room temperature

2½ cups sugar, divided

4 extra-large eggs, at room temperature

3 cup grated orange zest, from about 6 oranges

3 cups all-purpose flour

½ teaspoon baking power

½ teaspoon baking soda

1 teaspoon salt

¾ cup orange juice, divided

¾ cup buttermilk

1 teaspoon vanilla extract

1. Make the orange cream: Combine milk and orange zest in medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about five minutes. With the mixer on low speed, sprinkle in the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about five to seven minutes. Immediately pour the mixture through a fine sieve and into a large bowl. Stir in the vanilla, Grand Marnier, butter and heavy cream. Place plastic wrap directly on the surface of the custard and refrigerate until cold.

2. Make the orange pound cake: Cream the butter and 2 cups of sugar in an electric mixer. Add eggs one at a time and add zest. Sift the flour, baking power, baking soda and salt. Slowly add the flour, ¼ cup orange juice and buttermilk to the egg mixture. Pour into a greased and floured Bundt pan and bake in a 350-degree preheated oven for 45 minutes to an hour, until a tester comes out clean. While the cake bakes, combine the remaining ½ cup sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cake is done, let it cool for 10 minutes and then pour the syrup over the cake.

3. Make the trifle: Cut the pound cake into slices and spread with raspberry jam. Place a layer of cake, jam side up, in the bottom of a three-quart serving bowl, cutting the pieces to fit. Top with a layer of the raspberries and orange cream. Repeat the layers of cake, raspberries and orange cream, ending with a third layer of cake, jam side down and raspberries. At this point, make sweet whipped cream and decorate the top of the trifle.

Adapted by The Tampa Bay Times from Jason Fernandez, owner of Bernini, Carne Chophouse, Tampa, Fla.

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