Cranberry Trifle is layered with cranberry sauce, sponge cake, and homemade custard. This Christmas trifle may look impressive but is deceptively simple, and perfect for serving a crowd!
3/4cupwhite wine such as a Sauvignon Blanc or Chardonnay
3/4cupsgranulated sugar
zest of 1 small orange
For the Whipped Cream
1cupheavy cream
1/4cupgranulated sugar
1/2teaspoonvanilla
For the Trifle
110-inchangel food cakehomemade or store-bought, cut into 3/4-inch thick pieces
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Instructions
Make the Custard
In the bowl of a double boiler, mix the sugar, cornstarch, and salt. Combine heavy cream and milk and gradually whisk it into the sugar. Cover and cook over the boiling water for 8 minutes without stirring. Uncover and allow to cook for an additional 10 minutes.
Add egg yolks, butter, and vanilla, occasionally stirring for about two minutes. Split open the vanilla bean and scrape out the seeds with the back of a small paring knife. Drop the bean and the seeds into the custard.
Transfer to a heavy saucepan and continue cooking over low heat, constantly whisking, allowing the pudding to thicken until you can coat the back of a wooden spoon. Strain the custard into a bowl set over an ice bath and allow it to cool. Cover tightly and chill until ready for use.
Make the Cranberry Wine Sauce
Combine the cranberries, wine, and sugar in a small saucepan and place over medium-high heat. Bring it to a boil, stir in the orange zest, lower heat to a simmer, and let it cook for about 5-10 minutes, or until the cranberries have all popped. Transfer to a glass container and cool completely. This can be done a few days in advance. If making this the same day, cool in an ice bath, stirring occasionally, and chill until ready to use.
Make the Whipped Cream
In a cold mixer bowl (I like to put my mixer bowl and whisk in the freezer beforehand), whisk ingredients until soft peaks form. Cover tightly and chill until ready for use.
Assemble the Trifle
Layer slices of angel food cake on the bottom in a trifle bowl (one medium or in individual servings). Spread a layer of cranberry sauce, followed by a layer of custard. Repeat. Cover tightly with plastic wrap and chill for two hours, until ready to serve or overnight. Garnish with whipped cream before serving. To make it extra festive, top it with sugared cranberries and/or candied orange slices (optional).