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Holiday Cranberry Trifle

Holiday cranberry trifle layers tart cranberry compote, cold vanilla custard, and pound cake beneath freshly whipped cream. The make-ahead dessert chills in a trifle bowl, letting the bright cranberry layers and creamy custard settle together.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling 6 hours
Total Time 6 hours 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry compote
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup brown sugar packed, light
  • 1 orange medium, zested and juiced (about 1 tablespoon zest and 1/3 cup juice)
  • 0.25 cup water
  • 0.125 tsp kosher salt
For the custard
  • 4 egg yolks large
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 3 cups whole milk
  • 2 tbsp butter unsalted
  • 1 tsp vanilla extract
For the whipped cream
  • 2 cups heavy cream cold
  • 0.25 cup powdered sugar
For assembly
  • 1 cake (16 oz) pound cake cut into 1-inch cubes

Equipment

  • 1 medium saucepan
  • 1 2-quart saucepan
  • 1 electric mixer
  • 1 4-quart trifle bowl

Method
 

Cook the cranberry compote
  1. Combine the cranberries, brown sugar, orange zest and juice, water, and salt in a medium saucepan.
  2. Bring the mixture to a simmer over medium heat.
  3. Simmer, stirring occasionally, for 10–12 minutes, until most of the berries have popped and the mixture has thickened.
  4. Transfer the compote to a bowl.
  5. Reserve 1/4 cup for topping.
  6. Cool the compote completely.
Make the custard
  1. Whisk the egg yolks, granulated sugar, and cornstarch in a medium bowl until smooth.
  2. Heat the milk in a 2-quart saucepan over medium heat until steaming but not boiling, about 5–7 minutes.
  3. Gradually whisk the hot milk into the egg-yolk mixture.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 3–5 minutes.
  5. Cook for 1 minute more.
  6. Remove the custard from the heat and whisk in the butter and vanilla until smooth.
  7. Transfer the custard to a shallow bowl and press plastic wrap directly onto the surface.
  8. Refrigerate until completely cold, at least 2 hours.
Whip the cream
  1. Beat the heavy cream and powdered sugar in a medium bowl with an electric mixer until medium-stiff peaks form, about 2–3 minutes.
Assemble and chill
  1. In a 4-quart trifle bowl, layer half the pound cake cubes, half the cranberry compote that was not reserved, and half the cold custard.
  2. Repeat with the remaining cake, compote, and custard.
  3. Spread the whipped cream over the top.
  4. Spoon the reserved cranberry compote over the whipped cream.
  5. Cover and refrigerate for at least 4 hours before serving.

Notes

For clean layers, make sure the cranberry compote and custard are completely cool before assembling. Refrigerate covered for up to 3 days; freezing is not recommended because the custard and whipped cream can lose their texture. For a gluten-free option, use gluten-free pound cake.