12 Layers Of Christmas Trifle

Name: 12 Layers Of Christmas Trifle
Prep time: 10 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 3/4 c. (150 g.) granulated sugar, divided; 1 c. fresh or partially thawed frozen cranberries; 2 c. (400 g.) granulated sugar; 1 c. fresh orange juice; 24 oz. fresh or frozen cranberries (about 6 c.); 1/4 tsp. kosher salt; 3 c. heavy cream; 3 tbsp. confectioners' sugar; 1/2 tsp. pure vanilla extract; 1 1/2 lb. store-bought or homemade pound cake, cut into 1/2" cubes (about 6 c.)

By Lizzy BriskinPublished: Dec 3, 2024

1 Rating

layered trifle topped with sugared cranberries

PHOTO: JULIA GARTLAND; FOOD STYLING: ADRIENNE ANDERSON

Yields:

10 serving(s)

Prep Time:

10 mins

Total Time:

2 hrs

Cal/Serv:

752

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preview for 12 Layers Of Christmas Trifle Beats All The Birds

This stunning layered Christmas trifle features buttery pound cake, cranberry compote, and homemade whipped cream for a centerpiece-worthy holiday dessert. Not only does it look amazing, it’s incredibly easy to make thanks to using store-bought pound cake. Read on for some tips on how to make this trifle.

The cake:
Every great trifle starts with the right kind of cake. To complement the sweet-tart cranberry flavors in this holiday version, opt for vanilla sponge cake or pound cake. You can use your favorite store-bought or bakery-made, or you can make your own.

The compote:
You can certainly use canned or jarred cranberry sauce for the color and tart flavor in this trifle, but homemade compote is also easy to put together when fresh cranberries are available. This compote is made with fresh orange juice for a pop of citrus to complement the bitter flavor of the berries.

The whipped cream:
To top off this red-and-white dessert, make your own whipped cream. It takes just a few minutes with an electric mixer, and all you need is heavy cream, vanilla extract, and confectioners’ sugar. If you don’t have an electric mixer, you can still get the job done with a whisk and some elbow grease (and maybe a few friends to sub in).

If you make this Christmas trifle, be sure to let us know what you think with a rating and review below!

PHOTO: JULIA GARTLAND; FOOD STYLING: ADRIENNE ANDERSON

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Ingredients

Sugared Cranberries

3/4 cup
(150 g.) granulated sugar, divided
1 cup
fresh or partially thawed frozen cranberries

Compote

2 cups
(400 g.) granulated sugar
1 cup
fresh orange juice
24 oz.
fresh or frozen cranberries (about 6 c.)
1/4 tsp.
kosher salt

Whipped Cream & Assembly

3 cups
heavy cream
3 Tbsp.
confectioners' sugar
1/2 tsp.
pure vanilla extract
1 1/2 lb.
store-bought or homemade pound cake, cut into 1/2" cubes (about 6 c.)

Directions

Sugared Cranberries
1. Step 1In a small saucepan over medium heat, cook 1/2 c. sugar and 1/2 c. water, stirring frequently, until sugar dissolves and starts to simmer around the edges, about 4 minutes. Remove from heat, stir in cranberries, and let cool.
2. Step 2Using a slotted spoon, transfer cranberries to a wire rack set in a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes.
3. Step 3Place remaining 1/4 c. sugar in a shallow dish. Working in batches if needed, add cranberries and toss to coat.
4. Step 4Make Ahead: Sugared cranberries can be made 1 week ahead. Store in an airtight container and refrigerate.
Compote
1. Step 1In a large saucepan over medium-high heat, bring granulated sugar, orange juice, and 1 c. water to a simmer and cook, stirring occasionally, until sugar is dissolved, about 3 minutes.
2. Step 2Add cranberries and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and stir in salt. Transfer to an airtight container and refrigerate until cold, at least 1 hour and up to 1 week.
Whipped Cream & Assembly
1. Step 1 In a large bowl, using a handheld mixer on medium-high speed, beat cream, confectioners’ sugar, and vanilla until stiff peaks form (about 5 minutes).
2. Step 2Place 1 1/2 c. cake cubes in the bottom of a large trifle dish. Top with a scant 3/4 c. compote and spread in an even layer. Top with one-quarter of whipped cream, then another layer of cake, compote, and whipped cream. Repeat twice for 12 layers. Top with cake cubes and sugared cranberries.