Mandarin Trifle

Ingredients

In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup of the milk; set aside.
In heavy saucepan, heat remaining milk with orange rind over medium high heat for 3-5 minutes or until bubbles form around edge.
Gradually whisk into yolk mixture.
Return to pan and cook over medium heat, whisking constantly, for about 5 minutes or until thickened.
Remove from heat, stir in liqueur.
Transfer to bowl; place waxed paper directly on surface.
Refrigerate until completely cooled, about 4 hours.
Custard can be refrigerated for up to 2 days.

In deep bowl, beat egg yolks with 1/2 cup of the sugar for 3-5 minutes or until pale and thickened; blend in vanilla. In a separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff glossy peaks form.
Combine flour with salt.
Alternately fold egg whites and flour mixture into yolk mixture, making 3 additions of whites and two of flour.
Spread evenly into waxed paper-lined 10x15x1/2" jelly roll pan.
Bake in 375 degree oven for 13-15 minutes or until top springs back when touched.
Dust clean tea towel with icing sugar.
Run knife around edge of cake; invert onto towel.
Carefully peel off paper.
Beginning at long side, immediately roll up cake tightly in towel.
Let cool.
Unroll cake and spread with marmalade.
Reroll tightly without towel.
Cake can be wrapped and stored up to 3 days ahead or frozen up to one week.
Cut into 1/2" slices.

Whip cream.
Whisk custard to loosen, fold in half the whipped cream.
Reserve remaining whipped cream in refrigerator.
Line bottom of 10 cup trifle bowl with cake slices.
Brush with 1/2 of the orange liqueur.
Top with one row of cake slices standing against side of bowl.
Spoon about 1/3 of the custard mixture over the cake.
Cover with about 1/3 of the mandarin segments.
Top with remaining cake slices; brush with remaining liqueur.
Spoon in another 1/3 of the custard mixture.
Arrange another 1/3 of the mandarins attractively on top and at edge to show through the glass.
Cover with remaining custard mixture.
Spread with remaining mandarins.
Trifle can be covered and refrigerated for 1 day.
Makes 10-12 servings.