Cranberry Christmas Trifle
A luscious cranberry Christmas trifle. It’s filled with homemade sponge, orange flavoured boozy cranberries, white chocolate custard and whipped cream. Make everything from scratch, as I have done, or cheat and buy in the requisite parts. Just what you need for the festive table.
It was Christmas Day and this cranberry trifle was my addition to the Christmas table. Even though my Mother’s Christmas pudding is the best in the world, it’s nice to have something else as well. I modelled it on the black forest trifle I made earlier this year.
Cranberry Christmas Trifle
Despite the delicious Christmas pudding, everyone managed a helping of this trifle too. And all I can say is, it was worth the effort! In retrospect, I wish I’d done the trifle in layers to make the most of the red, yellow and white, but I’ll know better for next time now. Or will I?
Sponge Fingers
Have you ever made your own trifle sponge fingers? If you have an electric whisk or stand mixer, they are ever so easy to make. They only contain three simple ingredients and it’s almost a certainty you’ll have them to hand.
You can even make these trifle sponges in advance and freeze them. This is one of the few occasions, that I use white flour though. Wholemeal flour sponge fingers just doesn’t really cut it.
Bake the trifle sponge in a Swiss roll tin or similar. Allow to cool, then cut into fingers. Once you’ve done that, simply line a trifle bowl with them.
Alternatively, buy in your sponge fingers. Just make sure they’re good ones. It is Christmas after all.
Boozy Cranberries
The cranberries are ever so simple to make. You’ll know this if you’ve ever made cranberry sauce. Just wash the berries, bung them in a saucepan and add orange juice. Simmer for a few minutes until soft, then add booze.
The cranberries are only sweetened by orange juice and whatever fruit liqueur you decide to go with. So if you have a sweet tooth and think the cranberries will be too sharp add a little sugar to taste. But remember there’s plenty of sugar elsewhere in the trifle.
Pour the cranberries over the trifle sponges, spreading the juice over the sponge fingers as you go.
White Chocolate Custard
The custard is the trickiest part of this cranberry Christmas trifle. It’s not just ordinary custard though, it’s made with white chocolate as well as the usual egg yolks, sugar and milk. If you don’t fancy making it, however, it’s quite easy to get hold of some good quality vanilla custard.
Once you’ve got your custard and it’s cooled down, pile it on top of the cranberries. But don’t forget to fold some of that whipped cream in first.
If you make your own custard, you’ll have leftover egg whites to contend with. Egg whites will keep in the fridge for a couple of days. Just make sure they’re in a covered container. You can also freeze them for up to three months.
Here are a few ideas on how to use them:
- Apricot, chocolate & walnut meringues
- Brown butter choc chip friands
- Chocolate coconut bars
- Chocolate macaroons
- Hazelnut meringue with blackberries
- Mincemeat meringue pie
Double Cream
The final layer of this cranberry trifle is whipped double cream. Some of this goes into the custard, but most of it goes on top of the custard.
There are some finishing touches which are well worth doing. The most impressive one is to toast and caramelise slivered almonds. They’re delicious in their own right, but perfect to scatter over a trifle.
Optional extras include grated white chocolate and dried cranberries.
Other Christmas Desserts You Might Like
- Baileys chocolate banana pie
- Boozy chocolate log with whipped chocolate ganache
- Chestnut & chocolate yule log
- Chocolate babka bundt
- Double chocolate cheesecake pudding
- Spiced prune chocolate pots
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this cranberry Christmas trifle, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Cranberry Christmas Trifle. PIN IT.
Cranberry Christmas Trifle
Ingredients
Trifle Sponges
- 3 medium eggs
- 120 g golden caster sugar (I used vanilla sugar)
- 100 g self-raising flour sifted
White Chocolate Custard
- 4 egg yolks
- 45 g golden caster sugar (I used vanilla sugar)
- 20 g custard powder or use cornflour
- 350 ml milk
- 70 g white chocolate (I used vanillary Green & Black’s)
Cranberries
- 300 g fresh cranberries (can use frozen)
- 1 orange juiced
- 4 tbsp orange liqueur (can swap for other fruit liqueur)
Whipped Cream
- 400 ml double cream (heavy cream)
- 20 g icing sugar
- ½ tsp vanilla extract
Caramelised Almonds
- 40 g flaked almonds
- 10 g icing sugar
- 2 tsp orange liqueur (can swap for other fruit liqueur).
Instructions
Trifle Sponges
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Beat the eggs and sugar together using electric beaters until the mixture is pale, thick and has tripled in volume.3 medium eggs, 120 g golden caster sugar
- Sift in the flour and then gently fold in to the egg mixture until fully incorporated.100 g self-raising flour
- Scrape into a lined 20 x 30cm Swiss roll tin and baked in the centre of the oven
- for 12-14 minutes or until lightly browned and springy to the touch.
- Turn out on to a wire rack to cool.
- Cut into 16 fingers.
White Chocolate Custard
- In a medium sized bowl, whisk the egg yolks and sugar together until well incorporated. You can do this whilst the sponges are baking.4 egg yolks, 45 g golden caster sugar
- Whisk in the custard powder.20 g custard powder
- In a medium sized pan, bring the milk to the boil then whisk it into the egg mixture.350 ml milk
- Return the whole lot to the pan and simmer for about 5 minutes whilst whisking from time to time to make sure no lumps form.
- Take off the heat and add the white chocolate.70 g white chocolate
- Stir until melted and smooth.
- Leave to cool.
Cranberries
- Whilst the custard is cooling, simmer the cranberries with the orange juice for 5 minutes until soft.300 g fresh cranberries, 1 orange
- Leave to cool.
- Stir in the orange liqueur.4 tbsp orange liqueur
Whipped Cream
- Whilst the cranberries are cooling, whip the cream, icing sugar and vanilla together in a bowl until peaks form. It's worth using electric beaters for this.400 ml double cream (heavy cream), 20 g icing sugar, ½ tsp vanilla extract
- Fold a quarter of the mixture into the cold custard until just combined.
Caramelised Almonds
- Mix the almonds icing sugar and liqueur in a bowl.40 g flaked almonds, 10 g icing sugar, 2 tsp orange liqueur
- Spread out onto a lined baking tray and bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 6 minutes until caramelised but not burnt. You can do this towards the end of the sponge baking or just after you’ve removed it from the oven.
- Leave to cool.
Assembly
- Line a glass trifle bowl with the sponge fingers.
- Pour in the cranberries.
- Spoon the custard over the cranberries.
- Spoon the cream over the custard.
- Scatter the almonds over the top together with some dried cranberries and 30g grated white chocolate, if liked.
I’m not a huge fan of trifle but I think I would love this! I might volunteer to do this years Christmas Trifle! Haha, give my nana a run for her money and compete for the best trifle!! Great recipe! Thanks! xxx
I bet everyone oohed and ahhed over this one. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your trifle up.
wow that sounds superb – even though I love trifle with jelly and without cream (which is what my mum always made) but I just love the white chocolate and cranberries combo – just right at christmas
Karen – a trifle late ha ha!
Jo – thank you. Don’t think I’ve ever had trifle for breakfast, but I can see it would work. Happy New Year to you too.
This sounds unbelievably amazing! I’m a trifle fiend at Christmas(family dessert of choice) and I like to eat it for my breakfast the next day too!
Happy new year!
Is there any left? I am late to the party, but I LOVE trifle and this looks totally divine!
Karen
Susan – thank you for pointing that out. I meant to check when writing this up and obviously didn’t!!! It was 300g.
Hi! The trifle sounds delicious, just one question tho’, no measurements for the cranberries?? Susan
Katie – thank you. Your cherry one sounds good. I made a chocolate cherry trifle earlier this year and that was pretty good too.
Little Loaf – thank you. I made a chocolate and cherry trifle earlier this year and it was really good. But as it was cranberries in season, I thought I’d do something a bit different.
Chele – glad you have faith 😉
Ananda – I’m about to do a post with a link to the recipe.
Oh that looks yum! homemade orange liqueur, can you share recipe anytime?
Oh boy does that look good!! Lovely seasonal flavour combo too, which you can never go wrong with ;0)
Trifle always makes me think of Christmas – my boyfriend’s mum makes an incredible chocolate and cherry version but this looks like a suitable rival 🙂 Cranberry and white chocolate is such a lovely combination…yum 🙂
It wouldn’t be Christmas without a trifle! We did a cherry one this year, but ate it before I remembered to take photos!
Love the idea of a chocolate trifle. Not had one of these. Yummy! Happy New Year too
MCB – thank you. As usual I rather wish I had some left now 😉
Jude – thank you. I so so agree with you – a good trifle is one of the best things.
FoodyCat – ha ha, am wondering what happens beyond impressed. It is satisfying making the whole thing from scratch and the sponge doesn’t really take very long.
C- the tartness of the cranberries worked really well with this – there’s a limit to how much sugar one can take – even at Christmas.
Dom – oh I love glass bowls – look forward to seeing yours with or without the trifle (although it was a very good one)! Christmas presents to oneself are often the best 😉
Hazel – I’m with you there. If I had my way the Christmas table would be laden with desserts.
Baking Addict – yes a strange thing trifle. I hadn’t had one for years and years and then have made two this year.
Freerangegirl – tart and sweet – it was a great combination.
Kate – thank you. Trifle is such a classic at Christmas, but I don’t think we’d ever had one before.
Nicola – thank you. Just wished I’d made more of the colours – taste was great though.
Janice – ooh raspberries, now that sounds even better.
Sounds fabulous. I love trifle, but have never tried it with cranberries, the sharpness would work as well as raspberries.
I love the sound of this trifle, looks and sounds delicious x
Ohhhh….yummm!! I do love a trifle at Christmas- an such delicious flavour combination! Wishing you a very Happy New Year!
Ooooh lovely! The tartness of the cranberry against the White chocolate sounds amazing! Can’t wait to try x
Happy New Year! Your trifle looks lush! I cant remember the last time I had trifle.. must remedy that soon 🙂
The more desserts, the better! Great alternative to Christmas pudding for those with a warm Christmas yet still keeping the English tradition with trifle. Lovely! Happy new year!
oy yoy yoy yoy!!!… I love this trifle… so delicious… PLUS I have been bought the most beautiful glass bowl for Christmas which I may have to christen with this recipe xx
I’m very impressed that you made your own trifle sponges! It all sounds delicious and I bet the cranberries were great to cut a little of the richness too. Yum, I’m not surprised people made room for it!
I am beyond impressed that you made your own cake for this! I think this combination of flavours sounds like a winner.
Oooooh! Trifle, my favourite. This sounds particulary wonderful. Happy New Year. Jude x
I love trifle! This combo sounds delicious.