Cranberry Cognac Trifle

Health score
5%
Cranberry Cognac Trifle
45 min.
10
713kcal

Suggestions


Indulge in the luxurious flavors of our Cranberry Cognac Trifle, a dessert that promises to elevate any gathering with its stunning presentation and delightful taste. This exquisite trifle combines layers of light, airy cake with the tartness of cranberry jam, all enveloped in a rich custard and topped with a luscious whipped cream infused with Cognac. Perfect for special occasions or a festive dinner, this dessert is not only a feast for the eyes but also a treat for the palate.

With a preparation time of just 45 minutes, you can create a show-stopping dessert that serves up to 10 people, making it ideal for family gatherings or holiday celebrations. The combination of flavors—from the sweet and tangy cranberry to the warm notes of Cognac—creates a harmonious balance that will leave your guests raving about your culinary skills.

What sets this trifle apart is its versatility; you can prepare the cake layers in advance, allowing you to assemble the trifle just before serving. The result is a stunning dessert that not only looks impressive but also offers a delightful mix of textures and flavors in every bite. So, gather your ingredients and get ready to impress your friends and family with this unforgettable Cranberry Cognac Trifle!

Ingredients

  • tablespoons brandy 
  • 10 servings cognac 
  • 0.3 cup powdered sugar 
  • 10 servings custard sauce 
  • large egg whites 
  • 12 large egg yolk 
  • 1.5 cups flour all-purpose
  • 1.3 cups cup heavy whipping cream chilled
  • 10 servings jam 
  • 10 servings mint leaves 
  • 0.8 teaspoon salt 
  • 2.3 cups sugar 
  • 0.3 teaspoon vanilla 
  • tablespoons milk whole

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • knife
  • whisk
  • blender
  • plastic wrap
  • hand mixer
  • serrated knife

Directions

  1. Preheat oven to 350°F and butter pans. Line bottom of each pan with wax or parchment paper and butter paper. Dust pans with flour, knocking out excess.
  2. Whisk together yolks, 1 1/2 cups sugar, milk, and vanilla in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)
  3. Beat whites with an electric mixer until they hold soft peaks. With mixer at low speed, gradually beat in remaining 3/4 cup sugar. Increase speed to high and beat until whites hold stiff, glossy peaks.
  4. Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  5. Divide batter among pans and spread evenly. Rap pans against a work surface to release any air bubbles.
  6. Bake, 1 pan at a time, in middle of oven until cake is pale golden and beginning to shrink around edges, 10 to 11 minutes per pan. Cool layers completely in pans on racks.
  7. Loosen edges of 1 cake layer with a knife.
  8. Place a sheet of wax or parchment paper on top of layer and invert onto a rack. Carefully peel paper from cake.
  9. Place a new sheet of wax or parchment paper on inverted cake and reinvert onto work surface, peeling off paper that is now on top. Repeat with remaining 2 layers.
  10. With long side of layers toward you, halve layers vertically with a serrated knife.
  11. Spread 1 half of each layer (3 of 6 halves) with cranberry jam, then top with remaining plain halves.
  12. Put each "sandwich" crosswise into 10 (71/2- by 3/4-inch) strips. Arrange 1 strip vertically in trifle dish with a cut side against glass (see photo below), then trim strip flush with top of dish. Using trimmed piece as a guide, cut remaining strips to fit dish, reserving trimmings.
  13. Brush strips on all sides with Cognac syrup and fit strips tightly all around edge of dish. (If your dish is slightly smaller on bottom than on top, cut a few strips in half diagonally to fill any gaps.)
  14. Brush trimmings with syrup and arrange one fourth of them in 1 layer in bottom of dish.
  15. Pour in 1 cup custard. Repeat layering of trimmings and custard to fill dish, ending with custard. (You may have a small amount of custard left over.)
  16. Brush top of strips around edge with syrup. Cover trifle with plastic wrap and chill at least 8 hours.
  17. Beat heavy cream with confectioners sugar, Cognac, and vanilla with an electric mixer until it holds soft peaks.
  18. Remove plastic wrap from trifle and mound cream on top.
  19. • Resist the temptation to bake more than 1 cake layer at a time; layers will bake extremely unevenly.• Cake layers can be baked 2 days ahead of assembling and chilled, wrapped well, or frozen up to 1 month.• Trifle can be assembled (before topping with cream) up to 1 day ahead and chilled, covered.

Nutrition Facts

Calories713kcal
Protein8.42%
Fat30.76%
Carbs60.82%

Properties

Glycemic Index
30.47
Glycemic Load
58.47
Inflammation Score
-6
Nutrition Score
15.494347696719%

Flavonoids

Eriodictyol
0.31mg
Hesperetin
0.1mg
Apigenin
0.05mg
Luteolin
0.13mg

Nutrients percent of daily need

Calories:712.64kcal
35.63%
Fat:23.17g
35.65%
Saturated Fat:12.31g
76.96%
Carbohydrates:103.08g
34.36%
Net Carbohydrates:102.27g
37.19%
Sugar:66.02g
73.35%
Cholesterol:329.17mg
109.72%
Sodium:355.28mg
15.45%
Alcohol:6.05g
100%
Alcohol %:2.33%
100%
Protein:14.27g
28.55%
Selenium:32.01µg
45.73%
Vitamin B2:0.7mg
41.02%
Phosphorus:318.83mg
31.88%
Calcium:265.55mg
26.55%
Vitamin D:3.4µg
22.67%
Vitamin A:1074.33IU
21.49%
Vitamin B12:1.25µg
20.8%
Folate:82.19µg
20.55%
Vitamin B1:0.29mg
19.09%
Vitamin B5:1.84mg
18.37%
Potassium:432.68mg
12.36%
Iron:2.14mg
11.87%
Zinc:1.47mg
9.83%
Vitamin B6:0.19mg
9.65%
Manganese:0.18mg
8.87%
Magnesium:34.8mg
8.7%
Vitamin B3:1.38mg
6.88%
Vitamin E:0.94mg
6.28%
Copper:0.12mg
6.19%
Fiber:0.81g
3.22%
Vitamin C:2.41mg
2.92%
Vitamin K:1.52µg
1.45%
Source:Epicurious