Cranberry Trifle With White Chocolate Cherries

Name: Cranberry Trifle With White Chocolate Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup (750ml) cranberry juice; 1/2 tbsp gelatin powder; None None Custard; 2 1/2 cups half and half; 1 1/3 cups milk; 5 None egg yolks; 3/4 cup sugar; 2 tsp cornstarch; 1 tsp vanilla bean paste; None None Cranberry Trifle; 16 None ladyfinger cookies, cut in half; 12 None cherries, stems attached; 1.75 oz white chocolate, melted; 1 1/4 cups heavy cream; 1/2 cup powdered sugar, plus extra for dusting (optional)

Servings: persons

3 cup (750ml) cranberry juice
1/2 tbsp gelatin powder
None None Custard
2 1/2 cups half and half
1 1/3 cups milk
5 None egg yolks
3/4 cup sugar
2 tsp cornstarch
1 tsp vanilla bean paste
None None Cranberry Trifle
16 None ladyfinger cookies, cut in half
12 None cherries, stems attached
1.75 oz white chocolate, melted
1 1/4 cups heavy cream
1/2 cup powdered sugar, plus extra for dusting (optional)

1
Place juice and 1/2 cup water in a bowl. Place 1/3 cup boiling water in a heatproof bowl. Sprinkle gelatin over water and whisk with a fork until dissolved.
2
Stir gelatin mixture into juice mixture. Pour juice mixture into a 12-cup serving bowl or trifle bowl. Refrigerate for 3 hrs, until set.
3
Meanwhile, make custard: Heat half and half and milk in a medium heavy-based saucepan on low. Bring to a simmer and remove from heat.
4
Whisk egg yolks, sugar, cornstarch and vanilla in a large heatproof bowl until pale and creamy. Gradually whisk in the hot milk mixture until combined.
5
Strain into a clean heavy-based saucepan over low heat. Cook, stirring, for 8-10 mins, until custard coats back of spoon. Remove from heat and transfer to a heatproof bowl. Cover surface with parchment paper and chill for 2 hrs, until thick and cold.
6
To make the trifle: Arrange 16 lady finger halves on the cranberry gelatin, cut-side down, around edge of bowl. Coarsely chop remaining ladyfingers and place in center. Pour custard over chopped cookies. Smooth surface and refrigerate for 1 hr.
7
Line a baking sheet with parchment paper. Dip cherries into melted chocolate. Place upright on prepared tray. Leave for 15 mins, until set.
8
Using an electric mixer, beat cream and powdered sugar in a large bowl until soft peaks form. Spoon whipped cream over custard in serving bowl. To serve, top with cherries and dust with powdered sugar, if desired.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cup (750ml) cranberry juice, 1/2 tbsp gelatin powder, None None Custard, 2 1/2 cups half and half, and more.

Yes, Cranberry Trifle With White Chocolate Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!