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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I make this showstopper for many occasions, slightly changingâor addingâingredients. I sometimes add toasted coconut between the layers. Ingredients:
2 packages (12 ounces each) fresh or frozen cranberries |
1-1/2 cups water |
1-1/3 cups sugar |
2 teaspoons minced fresh gingerroot |
4 teaspoons grated orange peel |
custard: |
1 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
3 cups 2% milk |
6 egg yolks |
2 teaspoons vanilla extract |
trifle: |
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes |
1/4 cup orange liqueur |
1/2 cup slivered almonds, toasted |
sweetened whipped cream and orange sections |
Directions:
1. In a large saucepan, combine the first five ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely.
2. For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
3. In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour.
4. To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections. Yield: 16 servings (1 cup each).
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