Assembling the trifle

• 3 large oranges
• 2 tbsp orange liqueur, preferably Cointreau

Squeeze the juice from 1 orange and mix with the alcohol. Remove the skin and all the pith from the others with a sharp knife and slice across very thinly. Put one of the sponge cakes, cut to fit, into the bottom of a 20cm soufflé dish or break up into a glass bowl, and sprinkle over half the juice/liqueur. Cover with half the slices of orange, drizzle with half the caramel, and cover them with