Dairy Farmers of Ontario brings us this delightful Cranberry & Mandarin Cream Trifle, a festive dessert that layers tangy fruit, silky custard, and pillowy whipped cream over cubes of tender pound cake. Bright citrus and tart cranberry are beautifully balanced with a hint of rosemary, creating a refreshing twist on a holiday classic. Elegant yet easy to prepare ahead, it’s the perfect showstopper for sharing with a crowd.
Cranberry & Mandarin Cream Trifle
Serves 10
Ingredients:
- 4 large egg yolks
- 1/4 cup (60 mL) granulated sugar
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) Canadian 2% milk, heated
- 1 small sprig fresh rosemary
- 1/2 tsp (2 mL) each orange zest and vanilla
- 1 can (384 mL) whole berry cranberry sauce
- 1 can (10 oz/284 mL) mandarins, drained
- 4 tbsp (60 mL) icing sugar, divided
- 3 cups (750 mL) real Canadian 35% whipping cream
- 1 pkg (300 to 400 g) classic pound cake, cubed
- 3 tbsp (45 mL) orange liqueur (optional)
- Dried orange slices and fresh rosemary sprigs for garnish
Directions:
- In a saucepan, whisk eggs and sugar until creamy. Whisk in flour until smooth. Slowly whisk in milk until well combined; add rosemary. Place saucepan on medium-low heat and cook, whisking constantly for about 6 minutes or until thick enough to coat the back of a spoon.
- Set a fine mesh sieve over a large bowl and pour custard through sieve. Whisk orange zest and vanilla into custard; set aside.
- Stir together cranberry sauce, mandarins and 2 tbsp (30 mL) of the icing sugar. Whip cream and remaining icing sugar to stiff peaks.
- Sprinkle one third of the cake cubes into a 12-cup (3 L) trifle or large deep bowl. Drizzle with some of the orange liqueur, if using. Ladle one third of the custard over cake. Spoon one third of the cranberry sauce over top. Dollop with one third of the whipped cream. Repeat layers twice. Swirl the top whipped cream layer decoratively, if desired.
- Cover and refrigerate for at least 2 hours or up to 2 days before serving. Garnish with rosemary and oranges.
