Cranberry-White Chocolate Trifle Recipe

5 1 1
Cranberry-White Chocolate Trifle Recipe
Cranberry-White Chocolate Trifle Recipe photo by Taste of Home
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Cranberry-White Chocolate Trifle Recipe

Read Reviews
5 1 1
Publisher Photo
Trifles are a great dessert to make when entertaining because they feed a crowd and often can be prepared in advance. Plus, they look so eye-catching on the table.—Janet Varble, Harrisville, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 15 min. + cooling

Ingredients

  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2-2/3 cups whole milk
  • 3 large egg yolks
  • 5 ounces white baking chocolate, chopped
  • 1-1/2 teaspoons vanilla extract
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/3 cup raspberry liqueur
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

For custard, in a large heavy saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in white chocolate and vanilla. Press plastic wrap onto surface of custard; cool to room temperature.
In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.
In a 3-qt. trifle or glass bowl, layer half of the cake cubes, half of the cranberry mixture and half of the custard; repeat layers. Refrigerate, covered, at least 2 hours.
To serve, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe or spoon over top. Yield: 12 servings (3/4 cup each).
Originally published as Cranberry-White Chocolate Trifle in Taste of Home Christmas Annual Annual 2010, p159

Nutritional Facts

3/4 cup: 422 calories, 22g fat (14g saturated fat), 122mg cholesterol, 157mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 5g protein.

  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2-2/3 cups whole milk
  • 3 large egg yolks
  • 5 ounces white baking chocolate, chopped
  • 1-1/2 teaspoons vanilla extract
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/3 cup raspberry liqueur
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  1. For custard, in a large heavy saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat.
  2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in white chocolate and vanilla. Press plastic wrap onto surface of custard; cool to room temperature.
  3. In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.
  4. In a 3-qt. trifle or glass bowl, layer half of the cake cubes, half of the cranberry mixture and half of the custard; repeat layers. Refrigerate, covered, at least 2 hours.
  5. To serve, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe or spoon over top. Yield: 12 servings (3/4 cup each).
Originally published as Cranberry-White Chocolate Trifle in Taste of Home Christmas Annual Annual 2010, p159

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amk4985 User ID: 5118881 188226
Reviewed Jan. 6, 2014

"was a hit at our family dinner!"

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