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Cranberry Trifle

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With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, December 2008

Ingredients

  • 2 bags (12 ounces each) cranberries, fresh or frozen
  • 2 1/4 cups granulated sugar
  • 2 tablespoons finely grated peeled fresh ginger
  • 1 bar (8 ounces) cream cheese, room temperature
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • 2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
  • Candied Orange Zest, for garnish (optional)

Directions

  1. In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.

  2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

  3. Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Reviews Add a comment

  • MS12475984
    31 DEC, 2015
    This has been a holiday staple at our dinner table since I came across this recipe about 4-5 years ago. I was immediately thrown off by the use of pound cake though. I substitute angel food cake and it is delicious. Enjoy!!!
    Reply
  • pattylovespaul
    15 DEC, 2011
    This is FABULOUS!! I absolutely loved it! I make trifles all the time and this one is by far the best recipe that I have found! I would definitely say that it makes at least 15 servings though. Enjoy!
    Reply
  • Judymberry
    22 NOV, 2011
    Hasn't anyone caught the big mistake with the sugar? It calls for 2-1/4 cups, and 2 cups go in with the cranberries. The filling calls for another cup! I'm assuming that's the remaining 1/4 cup.
    Reply
  • cggardengirl
    24 NOV, 2010
    This is best made a full day in advance - helpful for when you have many dishes to make. It is awesome the next day!!! By the next day all the flavors have melded together and the cake has gotten moist and yummy:)
    Reply
  • LuvTurtlz
    8 JAN, 2009
    I made this for Christmas Day. It looked beautiful. I forgot the ginger though! Because of this, I think mine was lacking something.
    Reply