Cranberry Trifle

Name: Cranberry Trifle
Prep time: 35 min
Total time: 35 min
Ingredients: 2 bags (12 ounces each) cranberries, fresh or frozen; 2.25 cups granulated sugar; 2 tablespoons finely grated peeled fresh ginger; 1 bar (8 ounces) cream cheese, room temperature; 0.25 cup packed light-brown sugar; 0.5 teaspoon pure vanilla extract; 2 cups heavy cream; 2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into ¾-inch-thick slices; Candied Orange Zest, for garnish (optional)

3.3

(139)

5 Reviews

By

Martha Stewart Test Kitchen

Updated on January 7, 2019

Prep Time:

35 mins

Total Time:

35 mins

Servings:

12

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

Ingredients

2 bags (12 ounces each) cranberries, fresh or frozen
2 ¼ cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
¼ cup packed light-brown sugar
½ teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into ¾-inch-thick slices
Candied Orange Zest, for garnish (optional)

Directions

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.
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.
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.