CANADIAN CRANBERRY TRIFLE

Canadian Cranberry Trifle image

Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

2 cups fresh cranberries
1 can (14 ounces) whole-berry cranberry sauce
1 cup sugar
1 cup water
1/2 cup sweet white wine
1/4 teaspoon coconut extract
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks, beaten
1/4 teaspoon coconut extract
CAKE:
1 frozen pound cake (16 ounces), thawed
3 tablespoons sweet white wine, optional
1/2 cup slivered almonds, toasted
Whipped cream
Additional fresh cranberries and toasted slivered almonds

Steps:

In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.

Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.