Easy delicious Showstopper Cranberry Trifle recipe Impress guests with this easy trifle Perfect holiday dessert
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Easy Showstopper Cranberry Trifle recipe Delicious impressive this trifle is perfect for holidays Simple dessert tech
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In a medium saucepan, combine the cranberries, sugar, water, orange zest, cinnamon, and cloves. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Remove from heat and let cool completely.
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add 1/4 cup of the sugar, beating until glossy. In a separate bowl, whisk together the egg yolks, remaining 1/4 cup sugar, vanilla extract. Gently fold the egg yolk mixture into the egg white mixture. Gradually fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, cut the cake into 1-inch cubes.
In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. In a separate bowl, whisk together the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the custard thickens and comes to a simmer. Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly before assembling the trifle.
In a large glass trifle bowl, arrange a layer of sponge cake cubes. Spoon a layer of cranberry sauce over the cake. Pour a layer of custard over the cranberry sauce. Repeat layers of cake, cranberry sauce, and custard until all ingredients are used, ending with a layer of custard. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Just before serving, top the trifle with whipped cream, fresh cranberries, and a sprinkle of orange zest.
