12 Layers Of Christmas Trifle Will Be Your New True Love

Lizzy Briskin
·2 min read

Yields: 10 servings

Prep Time: 10 mins

Total Time: 1 hour 25 mins

Ingredients

Sugared Cranberries

  • 3/4 c.

    (150 g.) granulated sugar, divided

  • 1 c.

    fresh or partially thawed frozen cranberries

Compote

  • 2 c.

    (400 g.) granulated sugar

  • 1 c.

    fresh orange juice

  • 24 oz.

    fresh or frozen cranberries (about 6 c.)

  • 1/4 tsp.

    kosher salt

Whipped Cream & Assembly

  • 3 c.

    heavy cream

  • 3 tbsp.

    confectioners' sugar

  • 1/2 tsp.

    pure vanilla extract

  • 1 1/2 lb.

    store-bought or homemade pound cake, cut into 1/2" cubes (about 6 c.)

Directions

Sugared Cranberries

  1. In a small saucepan over medium heat, cook 1/2 c. sugar and 1/2 c. water, stirring frequently, until sugar dissolves and starts to simmer around the edges, about 4 minutes. Remove from heat, stir in cranberries, and let cool.

  2. Using a slotted spoon, transfer cranberries to a wire rack set in a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes.

  3. Place remaining 1/4 c. sugar in a shallow dish. Working in batches if needed, add cranberries and toss to coat.

  4. Make Ahead: Sugared cranberries can be made 1 week ahead. Store in an airtight container and refrigerate.

Compote

  1. In a large saucepan over medium-high heat, bring granulated sugar, orange juice, and 1 c. water to a simmer and cook, stirring occasionally, until sugar is dissolved, about 3 minutes.

  2. Add cranberries and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and stir in salt. Transfer to an airtight container and refrigerate until cold, at least 1 hour and up to 1 week.

Whipped Cream & Assembly

  1. In a large bowl, using a handheld mixer on medium-high speed, beat cream, confectioners’ sugar, and vanilla until stiff peaks form (about 4 to 5 minutes).

  2. Place 1 1/2 c. cake cubes in the bottom of a large trifle dish. Top with a scant 3/4 c. compote and spread in an even layer. Top with one-quarter of whipped cream, then another layer of cake, compote, and whipped cream. Repeat twice for 12 layers. Top with cake cubes and sugared cranberries.

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