1 - Orange-Cranberry Holiday Trifle

Name: 1 - Orange-Cranberry Holiday Trifle with Maple Cream and Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 304 g Vanilla Pound Cake; 1 unit(s) Orange; 227 g Whole Cranberries; 1 tbsp Cornstarch; 4 tbsp Maple Syrup; 474 mL Cream; 250 g Unsalted Butter; ½ cup Icing Sugar; 28 g Almonds, sliced; ¼ tsp Salt*

with Maple Cream and Toasted Almonds

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Trifles are the ultimate show-stopping dessert centrepiece for any holiday table and this one is a stunner! The tart and zesty cranberry compote beautifully cuts through the delicate richness of the maple cream, and the buttery pound cake is the perfect vehicle to catch all those lovely flavours. The Queen of England likes trifles so much that she selected a trifle as the official dessert for her Platinum Jubilee!

Allergens:

Milk

•Tree nuts

•Almonds

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

serving amount

304 g

Vanilla Pound Cake

1 unit(s)

Orange

227 g

Whole Cranberries

1 tbsp

Cornstarch

(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

4 tbsp

Maple Syrup

474 mL

Cream

(Contains: Milk)

250 g

Unsalted Butter

(Contains: Milk)

½ cup

Icing Sugar

(May contain traces of: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)

28 g

Almonds, sliced

(Contains: Tree nuts, Almonds May contain traces of: Tree nuts, Peanuts)

Not included in your delivery

¼ tsp

Salt*

Nutrition Values

Calories2080 kcal

Fat188 g

Saturated Fat111 g

Carbohydrate106 g

Sugar84 g

Dietary Fiber9 g

Protein10 g

Cholesterol505 mg

Sodium390 mg

Trans Fat4.5 g

Potassium300 mg

Calcium650 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Bowl

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Whisk

•Plastic Wrap

•Baking Sheet

Cooking Steps

Night before:

Cut butter into 16 equal-sized cubes. (NOTE: Each cube is 1 tbsp. This will be your butter for all recipes.)
Zest, then juice orange. Add water to orange juice to make 1 cup.
Reserve 2 tbsp icing sugar in a large bowl. Set aside until ready to make whipped cream in step 4.
Stir together cranberries, orange juice and water mixture and remaining icing sugar in a medium pot. Bring to a gentle boil over medium-high heat.
Once boiling, reduce heat to medium. Simmer, stirring occasionally, until most cranberries burst and compote thickens slightly, 6-9 min.
Remove the pot from heat. Stir in orange zest and 1/8 tsp salt.
Set aside to cool to room temperature.
When cooled, cover compote and place in the fridge until ready to assemble trifle, overnight or at least 4 hr.

Night before:

While compote simmers, add cornstarch and maple syrup to a small pot, then whisk until smooth.
Whisk in 1 carton cream.
Heat the pot over medium, whisking occasionally at first, then more often as mixture warms, until mixture comes to a gentle simmer and thickens slightly, 5-7 min.
Remove the pot from heat. Add 1 tbsp butter and 1/8 tsp salt. Whisk until butter melts.
Carefully place a piece of plastic wrap across the surface of maple cream. Set aside to cool to room temperature. (TIP: Putting plastic wrap on the surface prevents a skin from forming!)
When cooled, place maple cream in the fridge until ready to assemble trifle, overnight or at least 4 hr.

Day of:

Arrange almonds on an unlined baking sheet in a single layer.
Toast in top of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
Transfer almonds to a plate. Set aside until ready to serve trifle.

Meanwhile, cut pound cake into 3/4-inch pieces.
Add 1 carton cream to the large bowl with reserved icing sugar.
Using an electric mixer or hand whisk, beat cream until medium peaks form, 4-6 min (2-3 min with an electric mixer on medium-high).
Remove maple cream from the fridge, uncover, then stir to loosen.
Remove orange-cranberry from the fridge, uncover, then stir to loosen.

Arrange one-third of the pound cake in a single layer on the bottom of a large glass trifle bowl. (NOTE: You can also use a large glass bowl or 6 parfait glasses!) (TIP: For extra festive spirit, drizzle 1 tbsp of Brandy, Sherry or Triple Sec over pound cake!)
Spoon half the orange-cranberry compote over pound cake in an even layer.
Spoon half the maple cream over compote.
Repeat this layering process with remaining pound cake (and liqueur if using), remaining compote and remaining maple cream, finishing with a final layer of pound cake on top.
Dollop whipped cream on top to cover pound cake.
Cover assembled trifle with plastic wrap. Chill in the fridge until ready to serve, 4 hr.