I am about to share a recipe with you that will have everyone who eats it begging you for the recipe.
This trifle is OUTRAGEOUS! Outrageously delicious that is :) I mean, there are very few things I lose complete self control over and this would be one of them. I will not admit how much of this trifle I ate all by my lonesome. I was caught spoon in hand sneaking into the garage fridge on more than one occasion ;)
The secret about this trifle, the longer it sits in the fridge, the BETTER it gets. The cake just sponges up all the amazing cranberry orange flavor and each bit is bursting with perfection.
The orange cream is truly THE BEST! It adds such a refreshing flavor to the dessert that can’t be beat :)
If you are looking for a show-stopping dessert for your holiday company, let this be it! It is perfection in a bowl!
- 2 (10 ounce) pound cakes, cut into one inch squares
- 12 ounce bag fresh cranberries
- 1¼ cups sugar
- 1 cup orange juice
- 1 teaspoon orange zest
- 3 cups heavy cream
- 1 Tablespoon orange zest
- ½ cup sugar
- 1½ teaspoons vanilla
- 2 cups fresh cranberries
- 2 cups sugar
- 2 cups water
- ¾ cup sugar
- In medium sauce pan combine cranberries, sugar, orange juice and orange zest. Cook on medium high heat and bring to a boil, stirring occasionally, Reduce heat and simmer until berries pop. about 10 to 15 minutes. Sauce will thicken as it cools.
- While cranberry filling is cooling beat heavy cream, orange zest, and sugar until stiff. Add vanilla.
- Divide cake into 3 portions and begin the first layer by placing ⅓ of the cake on the bottom a trifle bowl. Spoon ⅓ of the cooled cranberry filling over the cake. Next spoon ⅓ of the whipping cream over the cranberry filling and repeat 2 more times. Top trifle with sugared cranberries and orange zest.
- Place cranberries in a medium bowl. Set aside.
- In a small sauce pan, combine sugar and water over medium heat until it reaches a simmer and sugar dissolves.
- Remove pan from heat and let it cool for 10 minutes.
- Once syrup has cooled for 10 minutes, pour the syrup over the top of cranberries. Let cranberries cool completely. Once completely cooled, cover with plastic wrap and refrigerate over night.
- The next day, drain cranberries.
- Place ¾ cup sugar in a shallow dish and add the cranberries in small batches coating well with the sugar.
- Remove from sugar and place cranberries on a a baking sheet. Let stand for 1 hour. Can be stored in an airtight container for 1 week in the refrigerator.