Cranberry Trifle Recipe
This easy cranberry trifle features soft cake layered with sweet tart cranberries and homemade custard. This beautiful dessert is perfect for any time of year!
Foto: Spend With Pennies
Ingredients
- 24 ounces fresh cranberries (2 packages)
- 1 ½ cups water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 ⅓ cups granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 ½ cups milk
- 9 egg yolks
- 1 tablespoon vanilla extract
- 1 tablespoon butter
- 14.25 ounces white cake mix (1 box, baked, cooled and cubed)
- whipped cream (for decorating )
- Sugared Cranberries ( for decorating)
Steps
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Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
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Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
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Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture at a time to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
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Remove from heat and stir in butter and vanilla.
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Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
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Place half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
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Top with whipped cream and candied cranberries if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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