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1
Combine first 5 ingredients in heavy medium saucepan.
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2
Bring to boil, stirring until sugar dissolves.
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3
Boil until cranberries pop, stirring occasionally, about 5 minutes.
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4
Mix in crystallized ginger.
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5
Cover and refrigerate until cold.
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6
Bring milk to simmer in heavy medium saucepan.
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7
Remove from heat.
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8
Using electric mixer, beat yolks and sugar in medium bowl until very thick, about 3 minutes.
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9
Add cornstarch; beat to blend.
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10
Gradually beat in hot milk.
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11
Return mixture to saucepan; whisk over medium heat until pudding thickens and comes to boil, about 3 minutes (pudding will be very thick).
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12
Remove from heat.
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13
Add chocolate; whisk until melted and mixture is smooth.
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14
Mix in Grand Marnier.
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15
Transfer to medium bowl.
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16
Place plastic wrap directly on surface of pudding.
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17
Chill until cold, about 3 hours.
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18
(Filling and pudding can be made 1 day ahead.
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19
Chill.)
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20
Mix crystallized ginger into pudding.
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21
Beat cream in large bowl until firm peaks form.
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22
Set aside 1 1/2 cups whipped cream.
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23
Fold remaining whipped cream into pudding in 2 additions.
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24
Cover bottom of 8-inch-diameter, 3-quart trifle bowl with single layer of cake pieces, turning crusts away from sides of bowl.
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25
Sprinkle with 3 tablespoons Grand Marnier.
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26
Spread 1 cup cranberry filling over cake to sides of bowl.
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27
Spread 1 1/4 cups pudding over cranberry filling to sides of bowl.
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28
Repeat layering 2 more times (reserve remaining chocolate pudding for another use).
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29
Spread 1 1/2 cups whipped cream over trifle, building up whipped cream edges slightly.
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30
Spoon remaining filling atop whipped cream (but not atop whipped cream edges).
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31
Cover; chill at least 4 hours.
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32
(Can be made 8 hours ahead.
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33
Chill.)
