Saturday, November 3, 2012

Cranberry-White Chocolate Trifle

I love cranberries. OK I love chocolate too. Thanksgiving is just around the corner. Tis the season for cranberries and indulgent desserts. Right? I found this recipe in Taste of Home Magazine. Can't wait to try it. Triffles are so good, mixing whipped cream, fruit and cake. With the layers, you get all the ingriends in each bite. Yum. Enjoy.


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


1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract


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.

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.

In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.

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.

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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