CRANBERRY-RASPBERRY TRIFLE

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Cranberry-Raspberry Trifle image

Make and share this Cranberry-Raspberry Trifle recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 26

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 (10 ounce) 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)

Steps:

  • Heat oven to 350 degrees. Butter 8-inch round cake pan. Line bottom with parchment paper; dust side with flour.
  • Combine eggs, sugar, vanilla, zest, and salt in mixer bowl. Place bowl over (not in) pan of hot water and whisk until warm. Remove from heat and beat with electric mixer until doubled in volume and slowly dissolving ribbon forms on top of batter when beater is lifted. Sift flour over batter and gently fold in with rubber spatula.
  • Remove about 1/4 of the batter from bowl and mix with melted butter; gently fold into remaining batter. Pour batter into prepared pan. Tap pan sharply on counter a few times to release air bubbles.
  • Bake cake until edge pulls away from side of pan, 20-30 minutes. Let cool 10 minutes. Turn cake out of pan, carefully remove paper, and let cool completely.
  • Meanwhile, make custard and cranberry fillings and candied almonds. For custard fillings: heat milk and cream to boiling in medium saucepan. Meanwhile, mix sugar, flour, and cornstarch in mixing bowl. Add eggs and whisk until lightly. Gradually whisk in one-quarter of the hot liquid. Return egg mixture to saucepan and cook, whisking constantly, over medium-high heat until mixture thickens, about 3 minutes. Remove from heat; stir in butter and vanilla. Place plastic wrap directly on surface to prevent skin from forming. Let cool to room temperature, then refrigerate 30 minutes.
  • Place 1 cup custard in food processor and add berries and liqueur. Process until blended but berries are not completely pureed. Cover remaining custard with plastic wrap; reserve.
  • To make cranberry filling: combine cranberries, water, sugar, lemon zest, and lemon juice in medium saucepan and heat to boiling. Reduce heat and simmer, stirring occasionally, until cranberries pop and flavors are blended, about 10 minutes. Let cool to room temperature.
  • To make candied almonds: melt butter in small skillet over medium-high heat. Add almonds and 1 T. sugar; cook, stirring constantly, until sugar is dissolved and almonds turn golden brown. Sprinkle with remaining 1 T. sugar and spread on piece of waxed paper to cool. Store in airtight container.
  • Cut cooled cake horizontally in half with long serrated knife. Trim to fit neatly in 2-1/2-quart glass dish with straight sides. Spread each cake half with half the cranberry filling. Place 1 cake half, filling side up, in bottom of dish. Top with raspberry custard filling. Top with remaining cake half, filling side up, and cover with plain custard filling. Refrigerate covered at least 1 hour or up to 24 hours. Garnish with candied almonds and fresh raspberries before serving.

barun patel
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I love that this trifle can be customized to your liking. You can add different fruits, nuts, or even chocolate chips.


Dorianne Irons
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This trifle is so easy to make and it looks so impressive. It's the perfect dessert for a special occasion.


Precious Anosike
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I made this trifle for my family and they loved it! It's the perfect dessert for any occasion.


Shubol Raj
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This trifle is absolutely delicious! The combination of cranberries and raspberries is perfect.


sad songs
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I've made this trifle several times and it's always a hit. It's the perfect dessert for a crowd.


Joshua Rome
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This trifle is the perfect dessert for a winter party. It's festive, delicious, and easy to make.


Kloie Alexander
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I love that this trifle can be customized to your liking. You can add different fruits, nuts, or even chocolate chips.


Navid Sharifi
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This trifle is so easy to make and it looks so impressive. It's perfect for a special occasion.


Collins Onye
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I made this trifle for a potluck and it was a huge hit! Everyone loved it.


Dofe Jagne
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This trifle is absolutely delicious! The flavors of the cranberries and raspberries go perfectly together.


Salma Raies
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I've made this trifle several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.


Nomi Rajput
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This trifle is a great way to use up leftover cranberries and raspberries.


Libby Hood
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I made this trifle for my family and they loved it! My kids especially loved the whipped cream and sprinkles.


Ahmad Proo
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This trifle is so easy to make, even for a beginner baker. I highly recommend it!


Queen Fortunate
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The combination of cranberries and raspberries is perfect for a winter trifle. It's tart and sweet at the same time.


Dorene Steinmetz
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I love that this trifle can be made ahead of time. It's perfect for busy holiday gatherings!


Edinah Bonareri
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This trifle was a hit at my holiday party! It's so easy to make and looks so festive.