Cranberry-White Chocolate Trifle
Trifles are a great dessert to make when entertaining because they feed a crowd and often can be prepared in advance. Plus, they are so eye-catching on the table.—Janet Varble, Harrisville, Utah
Total TimePrep: 30 min. + chilling Cook: 15 min. + cooling
Makes12 servings (3/4 cup each)
- 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.
Nutrition Facts3/4 cup: 422 calories, 22g fat (14g saturated fat), 122mg cholesterol, 157mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 5g protein.
Originally published as White Chocolete and Cranberry Triffle in Taste of Home Christmas Annual 2010
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