Cranberry Cognac Trifle
This elegant Cranberry Cognac Trifle is a show stopping holiday dessert!
Cranberry Cognac Trifle
My dad took a sabbatical in Glasgow, Scotland, nearly 20 years ago, and one of their lovely neighbors invited us over for dinner. Fresh raspberries from the bushes in the back yard, Bird’s custard, plus cake and jam were transformed into this incredible classic British dessert. I’ve made a few since then, but recently this Cranberry Cognac Trifle from Gourmet caught my eye.
What a perfect, and beautiful, dessert for the holidays. A cranberry cognac trifle will definitely dazzle your guests! It’s best to make this the day before serving, so that all the flavors meld and the custard soaks into the cake.
For those short of time, this Martha Stewart Cranberry Trifle gives the option of using store bought pound cake, a nice alternative.
Cranberry Cognac Trifle…adapted from Gourmet
For the cake:
12 egg yolks
2 1/4 cups sugar
6 tablespoons whole milk
1 1/2 teaspoons vanilla
1 1/2 cups flour
3/4 teaspoon salt
6 egg whites
For the cranberry jam:
1 vanilla bean, halved lengthwise
12 ounce bag of cranberries (may use frozen cranberries, unthawed)
1 1/2 cups sugar
1/2 cup fresh orange juice
1/2 cup water
3/4 cup sugar
3 tablespoons cornstarch
4 cups whole milk
2 teaspoons freshly grated orange zest (only orange part…avoid zesting into the white)
10 egg yolks
1 teaspoon vanilla
For cognac syrup:
1 cup water
1/2 cup sugar
2 4-inch strips orange zest
2/3 cup cognac
Sugared cranberries and mint:
1 tablespoon powdered egg white (meringue powder)
1 tablespoon warm water
6 fresh mint leaves
9 raw cranberries
1/4 cup sugar
1 1/3 cup heavy cream
1/4 cup powdered sugar
1 tablespoon cognac
1/4 teaspoon vanilla
1 envelope Whip-it (cream stabilizer), optional
Cranberry jam (can be made 4 days ahead)
Cognac syrup (can be made 4 days ahead)
Custard (can be made 3 days ahead)
Whipped Topping (make right before serving)
Cake (can be made 2 days ahead, wrapped and refrigerated or frozen up to a month)
Sugared cranberries and mint (mint will only keep a few hours before darkening)
To make cake, preheat oven to 350º. Butter three 15 x 10 x 1/2 inch baking pans. Line with parchment, butter top of parchment and dust with flour.
Whisk together yolks, 1 1/2 cups sugar, milk and vanilla till well combines. Whisk in flour and salt. With electric mixer, whip egg whites till they form soft peaks. Add remaining 3/4 cups sugar and beat on high till stiff peaks form.
Fold a third of the egg whites into the the batter, then fold in the remaining whites. Divide the mixture between the three pans. Tap gently to remove air bubbles. Bake 10-12 minutes…one at a time. Cool in pans.
To make jam, scraped seeds from vanilla bean into a medium sized saucepan. Add cranberries, sugar, orange juice and water. Bring to a boil, stirring occasionally, then reduce to a simmer and cook about 20 minutes longer…stir every now and then. Puree jam in a food mill set over a bowl. Cool at room temperature, stirring occasionally. Cover and refrigerate till needed.
To make cognac syrup, bring all ingredients to a boil in a saucepan, stirring occasionally, till sugar is dissolved. Reduce to a simmer and cook 5 more minutes. Cool.
To make custard, whisk 1/4 cup of the sugar, cornstarch, and a pinch of salt in a medium saucepan. Whisk in 1/4 cup milk till smooth, then stir in remaining milk and orange zest. Bring to boil, whisking frequently. Fill sink or a large bowl with ice and water. Whisk together yolks and remaining sugar in a large bowl or glass measuring cup. Add about 1/2 cup of the hot milk mixture while whisking vigorously to temper the yolks. Whisk in more of the milk,then return the yolk mixture back to the saucepan. Cook, while stirring constantly, till mixture reaches 170º. Do not bring to a boil. Pour this custard mix through a fine sieve into a Pyrex or metal bowl. Stir in vanilla and set in ice water, making sure water is not high enough to spill into bowl. Allow to cool, stirring occasionally. Cover and store in fridge till needed.
To make garnish, mix egg whites and warm water in small bowl. Dip berries and mint leaves in mixture, removing excess with fingers. Coat with sugar and place on a rack to dry.
To assemble trifle, cut around perimeter of cakes with knife to loosen. Cover with wax or parchment paper and flip out onto rack. Remove parchment from bottom of cake and put a fresh sheet of wax or parchment on top of cake. Repeat with other two cakes. Cut cakes in half from long side to long side. Spread 1/3 of jam on half of each cake…almost to edge. Use wax or parchment paper to flip plain half of cake on top of jam topped half.
Cut each “sandwich” into 3/4 inch strips (going which ever direction makes the best length for your trifle dish. Line perimeter of 3 1/2 quart trifle bowl with these sandwich strips. Trim tops and brush cake strips with cognac syrup. Brush scraps with cognac syrup.
Put some of the cake scraps onto bottom of trifle bowl in one layer. Top with 1 cup of custard, then another layer of cake, and another 1 cup of custard. Repeat again if there’s room in your bowl. Cover and refrigerate till time to serve.
To serve, whip cream with powdered sugar, cognac, vanilla and Whip-it, if using, till soft peaks form. Mound on top of trifle. Garnish with sugared berries and mint.
20 Comments on “Cranberry Cognac Trifle”
Thanks, Norm…fun to see you’ve joined the world of blogging!
Everything looks great. i wish I’d checked this site before Thanksgiving. That pumpkin pie looks yummy.
Thanks, Carolyn…I thought this was such a fun and pretty technique, too!
Thanks so much, Wilde in the Kitchen!
Thanks, Evan, Monet and Linda!
Thank goodness I was busy with volunteering tonight or I would have had a big serving of trifle for dessert! I ate my fair share yesterday!
This looks fabulous Lizzy….but I really want to know how your entire family stays so skinny having dessert every day. It amazes me…
I wish we could do that!
What a beautiful trifle. I was drooling from the first picture to the last. I can only imagine how amazing it must taste with the cognac! Thank you so much for visiting my blog…I hope you are having a fabulous Thursday!
This is a beautiful trifle! I love all the layers.. I think I need to make one soon.. and with the cognac? any dessert with booze has to be good!
Thanks so much, Lisa…now to pop over to your blog 🙂
Wow, I love the presentation of that trifle. I think I’d have trouble being patient enough for the flavors to meld. By the way, there’s a surprise for you on my blog.
Thanks, Laurie 🙂 Glad you stopped by~
What an awesome recipe..looks delish!
Thanks, Patti! I finally sampled it all together…yummy and boozy!
Thanks, Erica..I’m sure you could tweak it so it to make it simpler. It’s really good!
Kaye, yeah, you have all those fabulous cheesecakes at your disposal…mmmmmm. I like your method, too…it makes a pretty darn good trifle! Thank you and everyone for the kind comments 🙂
I salute you Liz for making the cake and jam and custard “from scratch.” Back in the 70’s I learned how to make Trifle from our British Colonel neighbor and always thought the most difficult part was finding Bird’s Custard. I keep jelly rolls in my freezer from our supermarket bakery so I can make it when the occasion arises. Obviously, with daughter in the cheesecake business, I seldom want for an elaborate dessert. Your recipe sounds fantastic.
Thanks, Kate 🙂
Susan, the scraps have all disappeared! I can’t wait to have a scoop for dessert tonight~
Yum, looks so delicious!!
Sandra, I’m flattered you may try this one…especially from a trifle aficionado! Thank you!
This looks absolutely amazing, just beautiful. My family loves trifle, this one is going to go in my files. It’s looks too pretty to bite into it.
It’s so beautiful! And I know it tastes delicious.
That is one gorgeous looking trifle!!!!! Congratulations!!!!
I grew up with trifle being a dessert that was prepared several times a year! My whole family love them!
This recipe has gone into my ‘wanna try’ file 🙂