CRANBERRY-WHITE CHOCOLATE TRIFLE

Cranberry-White Chocolate Trifle image

Trifles are a great dessert to make when entertaining because they feed a crowd and often can be prepared in advance. Plus, they are so eye-catching on the table.-Janet Varble, Harrisville, Utah

Provided by Taste of Home

Time 45m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

6 tablespoons sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2-2/3 cups whole milk
3 large egg yolks
5 ounces white baking chocolate, chopped
1-1/2 teaspoons vanilla extract
1 can (14 ounces) jellied cranberry sauce
1/3 cup raspberry liqueur
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

For custard, in a large heavy saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. 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. Remove from heat; stir in white chocolate and vanilla. Press plastic wrap onto surface of custard; cool to room temperature., In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth., In a 3-qt. trifle or glass bowl, layer half of the cake cubes, half of the cranberry mixture and half of the custard; repeat layers. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe or spoon over top.

Nutrition Facts : Calories 422 calories, Fat 22g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 157mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.