Cranberry And Orange Trifle



2 Cup - Whipping cream, chilled (for trifle)
2 Cup - Mascarpone cheese, at room temperature (for trifle)
0.5 Cup - Sugar (for trifle)
0.25 Cup - Orange liqueur, such as grand marnier, cointreau, or triple sec (for trifle)
4 Cup - Cranberry relish (recipe follows)
1 - 8 inch sponge cake (recipe follows)
1 Cup - Orange flavoured simple syrup (recipe follows)
8 - To 10, large seedless oranges (for trifle)
1.5 Pound - Fresh cranberries, rinsed (for cranberry relish)
1 Cup - Granulated sugar (for cranberry relish)
1 Cup - Freshly squeezed orange juice (for cranberry relish)
1 Tablespoon - Orange zest (for cranberry relish)
4 Tablespoon - Orange liqueur, such as grand marnier, cointreau, or triple sec (for cranberry relish)
3 - Large eggs, at room temperature (for sponge cake)
0.33 Cup - Granulated sugar (for sponge cake)
0.25 Teaspoon - Vanilla (for sponge cake)
0.5 Cup - All-purpose flour (for sponge cake)
2 Tablespoon - Unsalted butter, melted (for sponge cake)
0.5 Cup - Water (for orange flavour simple syrup)
0.5 Cup - Sugar (for orange flavour simple syrup)
2 Tablespoon - Orange liqueur (for orange flavour simple syrup)


1. TRIFLE: Whip cream until stiff peaks form. Transfer to large bowl and set aside. In separate bowl, whisk mascarpone with sugar and orange liqueur until well blended and fluffy. Fold into whipped cream until well incorporated and smooth. Refrigerate. To segment oranges cut ends off each orange just far enough to expose the flesh. Place orange cut end down and cut away the peel. Cut away as little of the peel as possible following orange’s shape. Using a sharp knife cut along inside of membranes that separate orange segments. Slice only down to center of orange. Continue around entire orange cutting out each section, leaving membrane. Line bottom of trifle dish with 1 cup (250 ml) Cranberry Relish. Brush cake thoroughly on all sides with Simple Syrup and place on top. Spread with 2 cups (500 ml) whipping cream mixture. Cover with half the orange segments. Add another 1½ cups (375 ml) Cranberry Relish, then remaining orange segments and cover with remaining whipping cream mixture. Finish with remaining Cranberry Relish. Layers can be set in any order, as desired.

2. CRANBERRY RELISH: Simmer cranberries, sugar, and orange juice uncovered in medium-sized saucepan for 15 minutes or until cranberries have popped and mixture is thick, stirring occasionally. Stir in zest. Simmer uncovered another 15 minutes, stirring occasionally. Remove from heat. Add liqueur. Cool to room temperature.

3. SPONGE CAKE: Preheat oven to 350 F (180 C). Butter and flour one 8-in (20 cm) cake pan. Place eggs, sugar and vanilla bowl of stand mixer fitted with whisk. Whisk to combine ingredients. Then place bowl over a pot of boiling water for about 20 seconds and bring mixture to barely lukewarm temperature. Remove from heat and beat with stand mixer on medium to high speed for about 8 to 10 minutes to thick ribbon stage. Sift in flour and fold until well combined. Fold in butter until well combined. Pour batter into cake pan and place on baking sheet. Bake for 20 to 22 minutes or until a toothpick inserted in middle comes out clean. Remove from oven; cool for 5 minutes in pan. Then turn out on a wire cooling rack. Cake can be left whole or sliced horizontally to create 2 layers.

4. ORANGE FLAVOUR SIMPLE SYRUP: Simmer sugar and water in small saucepan over medium heat until sugar has completely dissolved and mixture has thickened slightly. Add orange liqueur. Pour into a bowl or small pitcher and cool to room temperature.

No of servings: Serves 8

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