Cointreau Chocolate Trifle - cooking recipe

Ingredients

2 cups pastry cream
1 angel food cake, storebought
2 cups heavy whipping cream
2/3 cup Cointreau liqueur
30 ounces mandarin orange segments, canned, drained
2 ounces giradelli bittersweet chocolate, grated

Preparation

Make & chill Lenotre pastry cream.
While pastry cream chilling, cut angelfood cake into thumb-sized chunkes. Sprinkle with 1/3 cup Cointreau. Set aside.
Whip cream & add sugar & Cointreau. Beat until stiff peaks develop.
Assemble as follows: cake layer, pastry cream layer, orange segment layer, whipped cream layer. Generously grate chilled chocolate onto whipped cream. Repeat layers - finish with whipped cream. Garnish with orange segments & grated chocolate. Chill several hours before serving. Voila!