Trifle: Cranberry Orange Trifle
Source of Recipe
posted by stella to recipecircus, from Keri Fisher
List of Ingredients
2 cups whole milk
6 egg yolks
3/4 cup granulated sugar
1/4 cup flour
2 teaspoons vanilla extract
2 cups cold heavy cream
1 pound cake (12 ounces)
3 tablespoons Grand Marnier or other orange liqueur
1/4 cup confectioners' sugar Recipe
1. In a heavy saucepan, heat the milk until a few bubbles form around the edge. Do not let it boil.
2. In a bowl, whisk the yolks and granulated sugar until smooth. Add the flour and whisk again. Slowly whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat for about 4 minutes, stirring constantly, until the mixture boils and thickens. Reduce the heat to low and cook, stirring, for 1 minute.
3. Set a strainer over a bowl; strain the pastry cream into it. Add 1 teaspoon of the vanilla. Press a piece of plastic wrap onto it and use the tip of a knife to poke a few holes in the plastic wrap to let steam escape. Refrigerate until cold.
4. Trim the ends of the cake and cut it into 1/4-inch-thick slices. Brush them with orange liqueur.
5. Whip the cream with the remaining vanilla and the confectioners' sugar until it holds soft peaks. Fold half the whipped cream into the pastry cream. Refrigerate the remaining whipped cream.
For the Cranberry Filling---
3 cups cranberries, fresh or previously frozen and defrosted
1/4 cup orange juice
1/2 cup granulated sugar
1 teaspoon grated orange rind
1. In a medium saucepan, combine the cranberries, orange juice, sugar, and orange rind. Bring to a boil over medium heat, stirring often. Lower the heat and cook the mixture gently for 5 minutes or until it is syrupy. Set it aside.
2. Line the bottom of a 2 1/2- to 3-quart glass serving bowl with 6 cake slices. Spoon half of the cranberry filling over the cake, spreading the cranberries to the edge of the bowl. Pour about a third of the pastry cream filling evenly over the cranberries. Add a layer of cake and pastry cream.
3. Repeat the layers. Put the remaining cake on top. Spread it with the reserved whipped cream. Cover and chill at least 3 hours or overnight. Serve within 2 days.
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