Would you like a holiday dessert that isn't pie?!? A dessert that will have people coming back for seconds...and maybe even thirds? A dessert that can be prepped ahead of time and feeds a small army? I have just the recipe for you - Cranberry Orange Trifle.
SPEAKING OF CRANBERRIES...have you made my fresh cranberry relish yet???
So, what is a trifle anyway?
A trifle is a layered dessert, typically consisting of cake, egg custard, jam, and topped with whipped cream. Trifle recipes traditionally include a bit of booze as well. Sherry is the usual spirit of choice in an English trifle.
In America, you'll frequently see the custard layer swapped for pudding and the cake for brownies. Jam is often exchanged for fresh strawberries.
Our cranberry orange trifle has a few components. Most can be made ahead then assembled. Even the assembly is done ahead of time - the trifle magic happens in the fridge - so no baking or fussing is going on while your guests are waiting.
Cranberry Orange Trifle components:
- cranberry orange pound cake
- vanilla pastry cream
- prepared cranberry sauce
- whipped topping
- sugared cranberries
- orange liqueur
It looks like a lot, but it really is a joy to make a trifle when you make a
plan and take your time.
I can hear you now...
But, can I use real whipped cream instead of whipped topping?
You can, BUT whipped topping holds up so much better to the resting that the
trifle needs. It won't split or curdle...and the silky texture works so well
with the other pieces in the dessert. Use Cool Whip or something like
dairy-free CocoWhip. Either is great.
Once the trifle has been assembled and spent some time in the refrigerator,
top it with sugared cranberries and a bit of fresh orange zest. Scoop with a
large spoon to serve. (I'm warning you now; I'm obsessed with sugared cranberries. This may turn
into a sugared cranberry blog.)
Cranberry Orange Trifle is an absolute hit with kids and grown-ups alike.
Add it to your Thanksgiving or Christmas dessert table for an unexpected
cool, creamy, tart, and fresh treat! Sorry, pie!
Cranberry Orange Trifle
Shake things up on this year’s Thanksgiving dessert table with this
Cranberry Orange Trifle! With its bright and tangy flavors, this dessert
is a crowd-pleaser! This is a great make-ahead with components that can be
prepped in advance.
YIELD: 12-15 servings
PREP TIME: 2 hours
BAKE/COOK TIME: 1.25 hours
REST TIME: 3+ hours
For the cranberry orange pound cake:
3 cups unbleached, all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1 cup unsalted butter, room temperature
1 teaspoon orange zest
5 eggs, room temperature
1/2 cup whole milk, room temperature
1/2 cup orange juice
1 teaspoon vanilla bean paste, or vanilla extract
1 1/2 cups fresh cranberries
For the pastry cream:
3 cups whole milk, divided
1/4 cup cornstarch
1 tablespoon unbleached, all-purpose flour
4 egg yolks
1 teaspoon vanilla bean paste, or vanilla extract
3/4 cup sugar
1/4 teaspoon kosher or fine sea salt
4 tablespoons unsalted butter, room temperature
For the sugared cranberries:
1 cup Imperial Sugar Extra Fine Granulated Sugar, divided
1/2 cup water
1 cup fresh cranberries
For the assembly:
1/4 cup reserved simple syrup from the sugared cranberries
2 tablespoons Cointreau
12-15 ounces prepared cranberry sauce *
8-ounce tub whipped topping, thawed
Orange zest
*[NOTE: Check the ingredients of the prepared cranberry sauce, making sure
no savory ingredients have been added such as onion or garlic.]
Make the cake:
Preheat oven to 350. Grease two loaf pans and coat lightly with flour.
Whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream sugar, butter, and orange zest until fluffy. Beat
in the eggs, one at a time, scraping bottom and sides of bowl as needed.
Whisk milk, orange juice, and vanilla together in a glass measuring
cup.
In three additions, mix in the flour alternating with the milk/orange
juice. End with the flour, mixing just until combined. Fold in the
cranberries. Pour into loaf pans and bake 50-65 minutes until the tops
bounce back when lightly pressed. Cool in pans 15 minutes then remove to
wire cooling racks to cool completely. Can be made a day ahead of assembly
and tightly wrapped in foil.
Make the pastry cream:
In a large bowl, whisk 1/4 cup milk, cornstarch, flour, egg yolks, and
vanilla. Set aside.
Combine the remaining 2 3/4 cup of the milk, sugar, and salt in a medium
saucepan. Heat over medium-high heat until boiling. Remove from heat.
Gradually whisk about 1/2 of the hot milk into the egg yolk mixture. Pour
back into the pan. Heat on medium heat, constantly stirring, until the
mixture comes to a boil. Boil for 30 seconds then remove from heat.
Pour the mixture through a fine sieve placed over a bowl. Once the cream
has gone through the sieve, stir in the butter until melted and combined.
Let sit 10-15 minutes at room temperature.
Press plastic wrap directly onto the cream and chill thoroughly before
using. Can be made ahead 2-3 days and kept in the refrigerator.
Make the sugared cranberries:
In a small saucepan, heat 1/2 cup sugar and water over medium heat. Stir
until sugar dissolves and mixture comes to a simmer. Remove from heat and
cool to room temperature.
Set a wire cooling rack over a rimmed baking sheet. Pour cranberries into
the cooled sugar syrup. Coat well. Use a slotted spoon to remove to wire
rack. Reserve 1/4 cup sugar syrup for assembly. Let cranberries sit 25
minutes.
Pour remaining sugar onto a rimmed plate. Roll cranberries in sugar, a few
at a time, until completely coated. Place on a tray to dry. Once dry,
store at room temperature in an airtight container.
Assembly:
Trim edges off of cakes and then cube into bite-size pieces. Place 1/3 of
the cake pieces in bottom of trifle bowl.
Whisk reserved sugar syrup with Cointreau. Sprinkle 1 tablespoon over cake
pieces. Dollop 1/3 of cooled pastry cream over cake. Spoon 1/3 cranberry
sauce over pastry cream. Repeat layers twice more ending with cranberry
sauce. Spread the whipped topping over top. Cover with plastic wrap and
refrigerate 3 hours or overnight.
Just before serving, top with sugared cranberries and orange zest. Cover
leftovers and store up to 3 days.
