12 Layers Christmas Trifle (Print-Friendly Version)
A vibrant holiday dessert with layers of pound cake, cranberry compote, and fluffy whipped cream.
# What You'll Need:
→ Sugared Cranberries
01 -
150 grams granulated sugar, divided
02 -
100 grams fresh or partially thawed frozen cranberries
→ Compote
03 -
400 grams granulated sugar
04 -
240 milliliters fresh orange juice
05 -
680 grams fresh or frozen cranberries (about 6 cups)
06 -
0.25 teaspoon kosher salt
→ Whipped Cream & Assembly
07 -
720 milliliters heavy cream
08 -
24 grams confectioners' sugar (3 tablespoons)
09 -
0.5 teaspoon pure vanilla extract
10 -
680 grams store-bought or homemade pound cake, cut into 1.25 cm cubes (about 6 cups)
# How to Make It:
01 -
In a small saucepan over medium heat, combine 75 grams sugar with 120 milliliters water; stir frequently until sugar dissolves and the mixture simmers around the edges, approximately 4 minutes. Remove from heat, stir in cranberries, and allow to cool.
02 -
Using a slotted spoon, transfer cranberries to a wire rack set over a baking sheet to drain. Let dry until sticky but no longer wet, approximately 30 minutes.
03 -
Place remaining 38 grams sugar in a shallow dish. Working in batches if necessary, add cranberries and toss thoroughly to coat.
04 -
In a large saucepan over medium-high heat, combine 400 grams granulated sugar, 240 milliliters fresh orange juice, and 240 milliliters water. Bring to a simmer and cook, stirring occasionally, until sugar is dissolved, about 3 minutes.
05 -
Add cranberries to saucepan and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries break down and sauce thickens, about 10 minutes. Remove from heat, stir in kosher salt, transfer to an airtight container, and refrigerate until cold, at least 1 hour.
06 -
In a large bowl, using a handheld mixer at medium-high speed, beat heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form, about 5 minutes.
07 -
Place 375 milliliters cake cubes in the bottom of a large serving dish. Layer with a scant 180 milliliters compote spread evenly, then one quarter of the whipped cream. Repeat layering with cake, compote, and whipped cream three more times, creating twelve layers total. Finish with cake cubes and sugared cranberries on top.
# Additional Tips:
01 -
Sugared cranberries can be prepared up to one week in advance and stored refrigerated in an airtight container.