Cranberry-Raspberry Trifle

May 08, 2023May 8, 20230 1
Cranberry-Raspberry Trifle - A sweet and tangy layered dessert
in Dessert

Prep

30 min

Cook

30 min

Ready In

2 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/8 teaspoon salt
2/3 cup sifted cake flour
4 tablespoons unsalted butter , melted , cooled
1 cup milk
1 cup heavy cream
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
2 large eggs , at room temperature
6 tablespoons unsalted butter , cut into 6 pieces
1/2 teaspoon vanilla extract
1 package frozen raspberries , thawed , drained
1 teaspoon raspberry liqueur
2 cups fresh cranberries
1/2 cup water
1/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
1/2 cup sliced almonds
2 tablespoons sugar
fresh raspberry ( to garnish )

Nutrision Information

Servings Per Recipe
12
Calories
428
Sugar
37g
Fat
26g
Cranberry-Raspberry Trifle is a show-stopping dessert that is a crowd-pleaser. This dessert is made up of layers of golden cake, raspberry custard, tangy cranberry sauce and toasted almonds. The sweet and tart flavours perfectly compliment each other to make the taste experience truly special. It can be made ahead of time and assembled before serving, making it an ideal entertaining dessert. The texture of this dish is delightful as it combines the soft cake, juicy tart fruit and creamy custard.

Instructions

1.Preheat the oven to 350 degrees F.
2.In a medium bowl, whisk together the eggs, sugar, vanilla extract, lemon zest, and salt until well combined.
3.Gradually add in the sifted cake flour, whisking until the batter is smooth.
4.Mix in the melted and cooled unsalted butter until well combined.
5.Pour the batter into a 9-inch cake pan and bake for 20 minutes or until the cake is golden on top and cooked through.
6.Remove from the oven and let cool completely before slicing into bite-sized cubes.
7.In a medium saucepan, whisk together the milk, heavy cream, sugar, all-purpose flour, and cornstarch.
8.Add in the eggs and whisk until the mixture is well combined.
9.Turn the heat to medium and cook the mixture until it thickens, stirring constantly.
10.Remove the saucepan from the heat and whisk in the unsalted butter, vanilla extract, raspberry liqueur, and thawed and drained raspberries.
11.In a separate saucepan, combine the fresh cranberries, water, sugar, lemon zest, and lemon juice.
12.Cook over medium heat until the mixture thickens and the cranberries have popped, stirring occasionally.
13.Remove from the heat and stir in the unsalted butter.
14.In a small skillet, toast the sliced almonds with sugar over medium heat until they are golden brown.
15.In a large trifle bowl, layer the cake cubes, raspberry custard, cranberry sauce, and toasted almonds.
16.Repeat the layers until you reach the top of the bowl.
17.Garnish with fresh raspberries and serve chilled.

PROS

This trifle is a beautiful and impressive dessert that is perfect for holidays and special occasions.

The layers of sweet cake, tart fruit, and creamy custard create a flavor and texture spectacular.

It can be made ahead of time, making it perfect for entertaining.

CONS

The recipe requires several steps and is a bit time-consuming to make.

The custard can be tricky to cook properly, and overcooking it can result in lumps or a curdled texture.

The cranberry sauce may be too tart for some palates.

HEALTH & BENEFITS

This dessert is high in sugar and fat and should be enjoyed in moderation.
However, the fresh berries in the recipe are a good source of vitamin C and antioxidants.

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