Cranberry-White Chocolate Trifle |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Trifles are a great dessert to make when entertaining because they feed a crowd and often can be prepared in advance. Plus, they look so eye-catching on the table.Janet Varble, Harrisville, Utah Ingredients:
6 tablespoons sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
2-2/3 cups milk |
3 egg yolks, beaten |
5 ounces white baking chocolate, chopped |
1-1/2 teaspoons vanilla extract |
1 can (14 ounces) jellied cranberry sauce |
1/3 cup raspberry liqueur |
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes |
topping: |
1-1/2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in white chocolate and vanilla. Cool to room temperature without stirring.
3. In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.
4. Place half of the cake cubes in a 3-qt. trifle bowl or glass bowl. Spread with half of the cranberry mixture; top with half of the custard. Repeat layers. Cover and chill for at least 2 hours.
5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe over top. Yield: 14 servings (3/4 cup each).
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