Cranberry Trifle

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling. Make this gingery fruit dessert with Vanilla Pound Cake.

  • Prep:
  • Total Time:
  • Servings: 12
Cranberry Trifle

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.

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