Cranberry Trifle is a show-stopping, yummy dessert that's perfect for the holidays! And, so easy. Recipe is adapted from Dec. 2008 edition of Everyday Food. Note: Use a 3 quart trifle/serving dish.
additional grated fresh orange zest, to garnish (optional)
NUTRITION INFO
Serving Size: 1 (258) g
Servings Per Recipe:
10
AMT. PER SERVING% DAILY VALUE
Calories: 738.4
Calories from Fat 352 g48 %
Total Fat 39.1 g60 %
Saturated Fat 23.3 g116 %
Cholesterol 241.8 mg
80 %
Sodium 368.9 mg
15 %
Total Carbohydrate
95.1 g
31 %
Dietary Fiber 3.7 g14 %
Sugars 54 g216 %
Protein 6.4 g
12 %
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DIRECTIONS
Make compote:
In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
Make Cream Filling:
Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.