Frozen Grand Marnier 'souffle' in a trifle dish. Garnish with strawberries, orange slices, or sliced kiwi.


Recipe Summary

1 hr
8 hrs
9 hrs
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix gelatin and cold water in a bowl until softened; stir in boiling water until gelatin is dissolved.

  • Beat orange juice and eggs together in a bowl using an electric mixer until combined. Beat sugar and orange liqueur into the orange juice mixture; add gelatin mixture and stir until smooth.

  • Beat cream in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Carefully fold whipped cream into orange juice-gelatin mixture until just combined; pour into a glass trifle dish. Freeze until set, 8 hours to overnight. Thaw before serving.

Cook's Note:

An elegant and delicious dessert for any major holiday or occasion. If the gelatin mixture doesn't thicken, put it in the freezer and let it get thick before you fold in the whip cream.

Nutrition Facts

426 calories; protein 4g 8% DV; carbohydrates 52.1g 17% DV; fat 20.4g 31% DV; cholesterol 188.1mg 63% DV; sodium 27.3mg 1% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
We make this every single year for Christmas dessert - its just that good. So rich and creamy a little "boozy" from the Grand Marnier and fantastic as an accompaniment to a slice of simple pound cake or almond Scandinavian cake. Its also very very pretty and elegant in a glass trifle dish. We garnish with peeled separated oranges. Read More