Cranberry and Chocolate Trifle

Ingredients

• 1 teaspoon cinnamon 
• 0.3 cup cornstarch 
• 24 oz cranberries fresh
• 1 ounce chocolate dark grated
• 4 large egg yolks 
• 3 cups heavy cream 
• 30  ladyfingers 
• 1 cup orange juice 
• 1 tablespoon orange zest grated
• 1.5 tablespoons orange zest grated
• 0.3 teaspoon salt 
• 0.3 cup semi chocolate chips 
• 0.5 cup sugar 
• 1.7 cups sugar 
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 2 cups milk whole
• 0.8 cup a combination 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap

Directions

1. Combine all ingredients in a heavy saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, 5 minutes.
2. Let cool. (Can be prepared one day ahead; cover and refrigerate.)
3. Make pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat.
4. Remove from heat. In a bowl, whisk remaining 1/2 cup milk with cornstarch, egg yolks, vanilla and salt.
5. Slowly add hot milk to egg mixture, whisking constantly. Return to pan.
6. Whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes.
7. Remove from heat, add chocolate chips and stir until melted.
8. Pour into bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
9. Set aside 3/4 cup of compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding.
10. Cover bottom of trifle bowl with ladyfingers.
11. Add 1/3 of orange juice or liqueur.
12. Spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding mixture. Repeat, layering twice more.
13. Spread reserved cream on top. Spoon reserved compote into center of bowl.
14. Garnish with zest and grated chocolate. Chill 1 hour; serve.