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A vibrant Cranberry Trifle is elegantly layered in a clear glass bowl, showcasing whipped cream, cake, and glistening whole cranberries.

Festive Cranberry Orange Trifle

This vibrant Cranberry Orange Trifle is a show-stopping dessert, featuring layers of moist pound cake, tangy cranberry compote, rich vanilla bean custard, and delicate whipped cream. Perfect for holiday gatherings, it offers a beautiful balance of sweet, tart, and creamy textures.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 7 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Compote
  • 3 cups fresh cranberries rinsed
  • 1 cup granulated sugar
  • 1/2 cup orange juice freshly squeezed
  • 1/4 cup water
  • 1 tsp orange zest finely grated
For the Vanilla Bean Custard
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract
  • 2 tbsp unsalted butter cold, cut into small pieces
For the Whipped Cream
  • 2 cups heavy cream cold
  • 1/2 cup powdered sugar sifted
  • 1 tsp vanilla extract
For the Cake Layer
  • 16 oz pound cake store-bought or homemade, cut into 1-inch cubes
  • 1/4 cup orange liqueur Grand Marnier or Cointreau, optional
For Garnish
  • 1/2 cup fresh cranberries
  • 1 tsp orange zest freshly grated

Equipment

  • Large Trifle Bowl (3-4 quart)
  • Medium saucepan
  • Whisk
  • Fine-Mesh Sieve
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Measuring cups and spoons
  • Rubber Spatula

Method
 

Prepare the Cranberry Compote
  1. In a medium saucepan, combine the fresh cranberries, granulated sugar, orange juice, water, and orange zest. Bring to a simmer over medium heat, stirring occasionally.
  2. Continue to simmer for 8-10 minutes, or until most of the cranberries have burst and the mixture has thickened slightly. Remove from heat and let cool completely, then refrigerate for at least 30 minutes to chill.
Prepare the Vanilla Bean Custard
  1. In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until it just begins to simmer, then remove from heat.
  2. In a large mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
  3. Gradually pour about half of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  4. Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens significantly and comes to a gentle boil, about 5-7 minutes. It should coat the back of a spoon.
  5. Remove from heat and stir in the vanilla bean paste and cold butter until fully incorporated and smooth. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
  6. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and firm.
Prepare the Whipped Cream
  1. In a large, chilled mixing bowl, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
Assemble the Trifle
  1. If using, lightly brush or drizzle the pound cake cubes with orange liqueur.
  2. Place half of the pound cake cubes in an even layer at the bottom of a large trifle bowl.
  3. Spoon half of the chilled cranberry compote over the cake layer, spreading it evenly.
  4. Next, carefully spoon half of the chilled vanilla bean custard over the compote, spreading it gently to the edges.
  5. Spread about one-third of the whipped cream evenly over the custard layer.
  6. Repeat the layers: remaining pound cake, remaining cranberry compote, remaining vanilla bean custard.
  7. Top the trifle with the remaining whipped cream, creating an attractive swirl or smooth layer. Garnish with fresh cranberries and grated orange zest.
  8. Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the trifle to set properly.

Notes

For best results, prepare the cranberry compote and vanilla custard a day in advance. This ensures they are perfectly chilled and firm before assembly. A trifle bowl beautifully showcases the layers, but a large glass bowl can also be used. To ensure your whipped cream holds its shape, make sure your cream, bowl, and whisk attachments are all very cold before whipping.