Cranberry Trifle

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 50

Chill Time 2

Total Time 3 20

Servings servings

Ingredients

For the Custard

▢ 1 1/3 cup sugar
▢ 4 tablespoons cornstarch
▢ 1/4 teaspoon kosher salt
▢ 2 cups heavy cream
▢ 2 cups whole milk you can also use skim (0%) milk
▢ 8 large egg yolks beaten
▢ 4 tablespoons unsalted butter
▢ 2 teaspoons vanilla
▢ 1 vanilla bean (or substitute 1 teaspoon vanilla)

For the Cranberry sauce

▢ 3 cups fresh cranberries
▢ 3/4 cup white wine such as a Sauvignon Blanc or Chardonnay
▢ 3/4 cups granulated sugar
▢ zest of 1 small orange

For the Whipped Cream

▢ 1 cup heavy cream
▢ 1/4 cup granulated sugar
▢ 1/2 teaspoon vanilla

For the Trifle

▢ 1 10-inch angel food cake homemade or store-bought, cut into 3/4-inch thick pieces

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).

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