Our twist on classic trifle sparkles with fruit. Since it tastes better if refrigerated overnight, you only have to dollop on whipped cream before serving.
Cranberry-mandarin trifle
9
PREP TIME
30 min
Makes
12 to 14 servings
* PLUS Cooking time: 3 minutes, Refrigeration Time: 480 minutes
Andreas Trauttmansdorff
Ingredients
- 300-g pkg frozen cranberries , or 3 cups fresh cranberries
- 1/3 cup granulated sugar
- 1/2 cup water
- 1 cup seedless raspberry or strawberry jam
- 3 284-mL cans mandarin orange segments
- 2 425-g cans Devon custard
- 3/4 cup dry sherry , or 1/2 cup orange-flavoured liqueur
- 2 150-g pkgs ladyfingers
- 1/2 cup 35% cream , optional
Instructions
- In a large saucepan, stir cranberries with sugar and water. Bring to a boil over high heat, stirring often, until cranberries have popped and liquid is thickened, 3 minutes. Remove from heat. Stir in jam. Spoon 1/4 cup (50 mL) cranberry sauce into a small bowl. Set aside. Pour remainder into a wide bowl. Place in freezer and stir occasionally, to quickly chill, 15 minutes.
- Meanwhile, drain and discard liquid from mandarin segments. In a medium-size bowl, stir custard with 2 tbsp (30 mL) sherry. Pour remaining sherry into a pie plate. Dip one-third of ladyfingers in sherry and place on bottom of a large trifle or glass bowl. Break in half, if necessary. It’s OK if there are gaps between ladyfingers because they swell as the trifle sits.
- Spoon one-third of custard mixture, about 1 cup (250 mL), over ladyfingers. Arrange one-third of mandarins over custard. Segments won’t completely cover custard. Dollop one-third of cooled cranberry mixture, about 3/4 cup (175 mL), over mandarins. There is no need to spread. Repeat layering 2 more times, adding more sherry to pie plate to dip ladyfingers, if necessary. Finish with cranberry mixture. Cover and refrigerate trifle and reserved cranberry sauce at least 8 hours or up to 2 days.
- To serve, pour cream into medium-size bowl. Using an electric mixer on high, beat until peaks form when beaters are lifted. Spoon overtop. Drizzle with reserved cranberry sauce.
Nutrition (per serving)
- Calories
- 244,
- Protein
- 3.6 g,
- Carbohydrates
- 49 g,
- Fat
- 2.9 g,
