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- 2 cups fresh cranberries - 1 cup granulated sugar - 1 cup water - 1 teaspoon vanilla extract - 1 cup freshly squeezed orange juice - 1 tablespoon orange zest - 1 pound pound cake, cut into bite-sized cubes - 2 cups mascarpone cheese, at room temperature - 1 cup heavy whipping cream - 1/4 cup powdered sugar - Fresh mint leaves for garnish Cranberry orange trifle starts with fresh ingredients. I love using fresh cranberries. Their tart flavor brightens the dish. For the sauce, mix cranberries, sugar, water, and vanilla in a pot. This mix creates a sweet and tangy sauce. Next, freshly squeezed orange juice gives a zesty kick. Add orange zest for extra flavor. The zest adds a lovely aroma, too. The trifle layers come from soft pound cake. Cut the cake into small cubes. This helps it soak up the orange juice. Mascarpone cheese gives a creamy touch. It pairs well with whipped cream, creating a light texture. This mix makes the trifle rich yet airy. Don’t forget the mint leaves! They add color and freshness on top. Each ingredient plays a role in making this dessert special. {{ingredient_image_2}} To start, combine these ingredients in a medium saucepan: - 2 cups fresh cranberries - 1 cup granulated sugar - 1 cup water - 1 teaspoon vanilla extract Next, bring the mixture to a boil over medium heat. Stir it often. When it boils, reduce the heat. Let it simmer for 10 to 15 minutes. You will know it is ready when the cranberries burst and the sauce thickens. Once done, remove the saucepan from heat. Allow the sauce to cool completely before using it. In a large mixing bowl, combine fresh orange juice and zest. Use: - 1 cup freshly squeezed orange juice - 1 tablespoon orange zest Stir these together until well combined. Set the bowl aside for later use. In a separate bowl, pour in 1 cup of heavy whipping cream. Beat it with an electric mixer on medium-high speed. You want to whip it until soft peaks form. Gradually add in 1/4 cup of powdered sugar. Continue mixing until stiff peaks form. This step is key for a fluffy texture. Now, take 2 cups of room-temperature mascarpone cheese. Gently fold the mascarpone into the whipped cream. Be careful not to deflate the whipped cream too much. The goal is a light and creamy mixture. Grab a large glass trifle dish or individual serving glasses. Start by adding a layer of cubed pound cake, about 1 pound cut into bite-sized cubes. Next, drizzle a generous amount of the orange juice mixture over the cake cubes. This will help soak the cake. Now, spoon a layer of cranberry sauce over the soaked cake. Follow this with a layer of the mascarpone whipped cream mixture. Repeat this process. Alternate layers of cake, cranberry sauce, and whipped cream until you fill the dish. Finish with a thick layer of mascarpone whipped cream on top. Cover the assembled trifle with plastic wrap. Chill it in the refrigerator for at least 2 hours. This chilling time allows the flavors to meld. When ready to serve, garnish with fresh mint leaves for a pop of color and flavor. - Ensure ingredients are at room temperature. - Use freshly squeezed orange juice for best taste. Using room temperature ingredients helps them mix better. Cold cream may not whip well. Fresh orange juice adds bright flavor. It makes your trifle taste fresher and more vibrant. - Use a clear trifle dish or individual glasses. - Layer colors attractively for visual appeal. A clear dish shows off the beautiful layers. Individual glasses also make serving easy. Arrange colors so red cranberries contrast with white cream and yellow cake. This makes your dessert eye-catching and fun. - Overmixing the whipped cream can deflate it. - Not allowing enough chilling time can affect flavor melding. Be gentle when folding the whipped cream. Overmixing can lead to a flat texture. Chill the trifle for at least two hours. This step allows flavors to mix and develop fully. Pro Tips Fresh Ingredients Matter: Using fresh cranberries and freshly squeezed orange juice will significantly enhance the flavor of your trifle, making it more vibrant and delicious. Layering Technique: Make sure to soak the pound cake cubes evenly in the orange juice mixture for optimal flavor absorption, which will prevent them from becoming too dry or too soggy. Chilling Time: Allowing the trifle to chill for a minimum of 2 hours is crucial for the flavors to meld together, resulting in a more cohesive and delightful dessert. Presentation Counts: Garnish with fresh mint leaves right before serving for a pop of color and a refreshing aroma that complements the dessert beautifully. {{image_4}} You can switch things up with different fruits. In summer, try using raspberries or strawberries instead of cranberries. These fruits bring a sweet taste that pairs well with orange. For added fun, add a layer of chopped nuts. They give a nice crunch and a different texture to the trifle. If you need gluten-free options, use gluten-free pound cake. This keeps the trifle safe for those with gluten issues. For a vegan alternative, swap the mascarpone cheese with a dairy-free version. This way, everyone can enjoy your delicious dessert. Want to make the trifle a bit more festive? Add a splash of liqueur like Grand Marnier. It gives the trifle a nice adult twist. For a cozy touch, mix in spices like cinnamon or nutmeg. They add warmth and extra flavor, making your trifle even more delightful. Store any leftover trifle in the refrigerator. Wrap it tightly to keep it fresh. I recommend eating it within three days. This helps maintain its great taste and texture. I do not suggest freezing the trifle. Freezing changes the texture, making it less enjoyable. However, you can freeze individual parts. The cranberry sauce, cake, and cream can be frozen separately. Just ensure they are in airtight containers. This way, you can enjoy them later without losing quality. You should eat the trifle within 3 days for the best taste and texture. Yes, you can make it a day before and chill it overnight. This helps the flavors blend well. You can use other berries like strawberries or blueberries. They add great color and taste. Soak the cake just until it is moist. Avoid soaking it too long to keep it from getting soggy. This blog post guided you through making a delicious Cranberry Orange Trifle. We covered each step, from fresh ingredients to final presentation. You learned how to prepare the cranberry sauce and whip the cream. I also shared tips on storage and variations. Try this trifle for your next gathering. The flavors of orange and cranberry create a perfect balance. Enjoy the process and impress your guests with a stunning dessert!

Cranberry Orange Delight Trifle

A delightful trifle featuring layers of cranberry sauce, orange-soaked pound cake, and mascarpone whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup orange juice
  • 1 tablespoon orange zest
  • 1 pound pound cake
  • 2 cups mascarpone cheese
  • 1 cup heavy whipping cream
  • 1 quarter cup powdered sugar
  • none fresh mint leaves for garnish

Instructions
 

  • Prepare the Cranberry Sauce: In a medium saucepan, combine the fresh cranberries, granulated sugar, water, and vanilla extract. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and let it simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens. Once done, remove from heat and allow it to cool completely.
  • Mix Citrus: In a large mixing bowl, combine the fresh orange juice and orange zest. Stir together until well integrated, and set the bowl aside.
  • Whip the Cream: In a separate mixing bowl, pour in the heavy whipping cream. With an electric mixer, beat on medium-high speed until soft peaks begin to form. Gradually add the powdered sugar while continuing to whip the cream until stiff peaks form.
  • Combine the Cream and Mascarpone: In another bowl, gently fold the room-temperature mascarpone cheese into the whipped cream until thoroughly combined. Take care not to deflate the whipped cream too much.
  • Assemble the Trifle: In a large glass trifle dish or individual serving glasses, begin by adding a layer of the cubed pound cake. Drizzle a generous amount of the orange juice mixture over the cake cubes to soak them.
  • Build the Layers: Spoon a layer of the prepared cranberry sauce over the soaked cake. Follow this with a layer of the mascarpone whipped cream mixture.
  • Repeat Layers: Continue to repeat the layering process—cake cubes soaked in orange juice, cranberry sauce, and mascarpone whipped cream—until the dish is filled, finishing with a lavish layer of mascarpone whipped cream on top.
  • Chill to Meld Flavors: Cover the assembled trifle with plastic wrap and refrigerate for at least 2 hours. This chilling time is important as it allows the flavors to meld delightfully together.
  • Garnish and Serve: Just before serving, top the trifle with fresh mint leaves for a vibrant touch and refreshing flavor.

Notes

Chill for at least 2 hours to meld flavors.
Keyword cranberry, dessert, mascarpone, orange, trifle