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
Featured In: Recipes with Cranberries
- 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
- 1-1/2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 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
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