English Christmas trifle

Cut the cake into slices. Brush half of the slices of cake with marmalade and place the other slices of cake on top. Cut the piles into cubes and arrange them in the bowl. Sprinkle them with a third of the cognac.

Clean a third of the oranges and remove with a sixteen-inch strips of skin. Or use a sharp knife to cut strips of ½ cm wide of the orange. Peel all oranges thick and cut the segments between the fins above a saucepan. Catch the orange juice that runs out in the pan. Halve the orange segments and place them in a deep plate.

Bring the juice with a fourth of the sugar and the remaining cognac to the boil and let the orange peels gently boil for 10 minutes. Place the skins with a fork on a layer of kitchen paper and let them drain. Boil the orange juice until it becomes a syrup. Pour the syrup over the orange wedges and let it stand. Cut the vanilla pod open lengthwise and scrape out the black marrow with a knife.

Beat the egg yolks with two thirds of the remaining sugar, vanilla juice, cornstarch and two thirds of the whipped cream with the hand mixer to a foamy mass. Heat the mixture with stirring until it binds to a custard. Put the pan in a container with cold water and allow the custard to cool.

Divide the orange slices with adjoining syrup over the cake cubes in the dish. Stir 2 tablespoons of orange syrup through the custard. Pour the custard over the cake and orange slices. Let the trifle covered with plastic wrap taste for 3-4 hours in the refrigerator. Chop the hazelnuts coarsely and roast them golden brown in a dry frying pan. Let them cool down on a plate.

Beat the remaining cream with the remaining sugar until just before serving and spread the cream over the custard. Garnish with hazelnuts and orange strips.