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Cranberry White Chocolate Trifle

Cranberry white chocolate trifle layers syrupy cranberries and pound cake with smooth white chocolate cream. Chilling the finished dessert lets the flavors meld and makes it easy to serve from a trifle dish.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling time 3 hours
Total Time 3 hours 34 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry layer
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 0.5 cup orange juice
For the white chocolate cream
  • 8 oz white chocolate finely chopped
  • 1 package (8 oz) cream cheese softened
  • 2 cups heavy cream cold
  • 0.33 cup confectioners' sugar
  • 1 tsp vanilla extract
For the cake
  • 1 cake (16 oz) pound cake cut into 1-inch cubes

Equipment

  • 1 microwave
  • 1 electric mixer
  • 1 4-quart trifle dish

Method
 

Cook the cranberry layer
  1. Combine the cranberries, granulated sugar, and orange juice in a 2-quart saucepan and bring to a simmer over medium-high heat.
  2. Reduce the heat to medium and cook for 10–12 minutes, stirring occasionally, until most of the cranberries have burst and the mixture is syrupy.
  3. Transfer the cranberry mixture to a bowl and refrigerate until completely cold, at least 1 hour.
Make the white chocolate cream
  1. Place the white chocolate in a microwave-safe bowl and microwave at 50% power in 20-second bursts, stirring each time, for about 1–2 minutes total until smooth.
  2. Cool the white chocolate until just warm to the touch, about 10 minutes.
  3. Beat the softened cream cheese in a large bowl with an electric mixer for 1–2 minutes until smooth.
  4. Gradually beat the cooled white chocolate into the cream cheese until blended.
  5. In a separate medium bowl, beat the heavy cream, confectioners' sugar, and vanilla with an electric mixer for 2–3 minutes until medium-stiff peaks form.
  6. Fold the whipped cream into the white chocolate mixture in three additions until no streaks remain.
Assemble the trifle
  1. In a 4-quart trifle dish, layer half the pound cake cubes, half the cranberry mixture, and half the white chocolate cream; repeat the layers, ending with the cream.
  2. Cover and refrigerate for at least 2 hours before serving.

Notes

Let the cranberry mixture cool completely before assembling for clean, distinct layers. Refrigerate covered for up to 3 days; freezing is not recommended because the cream may separate. For a gluten-free version, use gluten-free pound cake.