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This 12 Layers of Christmas Trifle is a festive dessert that brings buttery pound cake, tangy cranberry compote, and fluffy homemade whipped cream together in a showstopper that’s surprisingly simple to assemble. Its vibrant layers make it a perfect centerpiece for holiday gatherings, delivering an impressive taste and visual treat that feels both classic and fresh.
I first shared this trifle with my family during a holiday dinner, and it quickly became the dessert everyone asks for every year. Putting it together is almost as fun as eating it.
Ingredients
- Sugared cranberries: These add a crunchy, sweet-tart garnish and make the trifle sparkle. Fresh or frozen berries work fine pick fresh if you can for the best burst of flavor
- Granulated sugar: Sweetens both the compote and sugared cranberries
- Fresh orange juice: Adds a bright citrus note that wakes up the tartness of the cranberries
- Kosher salt: Balances the sweetness in the compote
- Heavy cream: Whipped into cream for the rich, airy layers
- Confectioners’ sugar: Sweetens and stabilizes the whipped cream
- Pure vanilla extract: Brings warmth and depth to the whipped cream
- Store-bought or homemade pound cake: Cubed to create soft, buttery layers that soak up the compote flavors. Look for cake that is dense enough to hold its shape when layered
Step-by-Step Instructions
- Cook the sugar syrup:
- Heat half a cup sugar with half a cup water in a small saucepan over medium heat stirring until the sugar dissolves and the mixture just starts to simmer about 4 minutes. Remove from heat
- Soak the cranberries:
- Stir fresh or thawed cranberries into the syrup and let cool completely
- Drain and dry:
- Using a slotted spoon transfer the cranberries to a wire rack over a baking sheet. Let them dry until they are sticky but no longer wet about 30 minutes
- Sugar-coat the berries:
- Place remaining quarter cup sugar in a shallow dish toss the drained cranberries in it until coated. These can be made up to a week ahead stored in an airtight container in the fridge
- Create the base:
- In a large saucepan combine the remaining granulated sugar fresh orange juice and one cup water. Bring to a simmer over medium-high heat and cook until the sugar dissolves about 3 minutes
- Cook the cranberries:
- Add the rest of the cranberries and bring to a boil then reduce the heat to medium-low. Stir occasionally letting the cranberries break down and the sauce thicken about 10 minutes
- Finish and chill:
- Remove from heat stir in the salt transfer to an airtight container and chill for at least one hour or up to one week
- Whip the cream:
- Using a handheld mixer beat the heavy cream confectioners’ sugar and vanilla on medium-high speed until stiff peaks form about 5 minutes
- Layer the trifle:
- Start with a layer of 1 and a half cups cake cubes in the bottom of a large trifle dish. Add roughly three quarters cup compote spread evenly then one quarter of the whipped cream. Repeat the layers two more times ending with a final topping of cake cubes and the sugared cranberries for garnish
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I love how the bright orange juice in the compote cuts through the richness of the whipped cream and pound cake creating a holiday dessert that feels light yet indulgent. Serving this dessert always sparks joyful memories of family at the table and laughter filling the room.
Storage Tips
Keep the assembled trifle covered in the refrigerator to maintain freshness and prevent the whipped cream from drying out. It will last well for up to three days but best enjoyed within two days to keep the cake from getting too soggy. The compote and sugared cranberries can be stored separately for up to a week.
Ingredient Substitutions
If fresh cranberries are hard to find frozen ones thawed work perfectly well. You can swap the orange juice with apple juice or even cranberry juice for a different fruity note. For the cake layer use vanilla sponge cake or even ladyfingers as an alternative to pound cake.
Serving Suggestions
Serve this trifle chilled with a sprig of fresh rosemary or mint for a festive touch. It pairs beautifully with a cup of hot tea or mulled wine to balance the sweetness. This dessert also works well in individual glasses for easy portioning at parties.
Cultural Context
The trifle has long been a British holiday tradition known for its layered presentation and the using of cake soaked in spirits or fruit juices. This twist with cranberries brings a modern American flavor perfect for Christmas celebrations.
Pro Tips
Toast your pound cake cubes lightly to add a bit of crunch and help them hold up better against the moist compote. Make sure your whipped cream is very cold before whipping for best volume and texture. Use a glass trifle dish so you can show off the beautiful layers to impress your guests
Common Recipe Questions
- → What type of cake is best for this layered dessert?
Buttery pound cake or vanilla sponge cake work best to absorb the flavors while keeping their shape between layers.
- → Can I use store-bought cranberry sauce instead of compote?
Store-bought cranberry sauce can be used, but homemade compote made with fresh cranberries and orange juice offers a brighter, fresher taste.
- → How do sugared cranberries enhance the dessert?
The sugared cranberries add a festive sparkle, a sweet crunch, and tart contrast that complements the creamy layers.
- → What’s the best way to make whipped cream for this dessert?
Whip cold heavy cream with vanilla and confectioners’ sugar until stiff peaks form, either with an electric mixer or a whisk by hand.
- → How far ahead can I prepare the components?
The cranberry compote and sugared cranberries can be made up to a week ahead. Assemble the dessert closer to serving for best freshness.