Cranberry and Orange Trifle

A classic vegetarian dessert featuring homemade vanilla custard, tart cranberry compote, and a honey-mascarpone whipped topping.

Vegetarian Dessert Fruit Christmas Custard

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

128.4g

per serving

128.4 g total

Fat

94.6g

per serving

94.6 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the custard

Caster Sugar

For the cranberries

tsp

Icing Sugar

To dust

Dairy

100

Double Cream

For the custard

Milk

For the custard

piece

Egg Yolk

Free-range

Double Cream

Whipped, for the topping

Mascarpone

For the topping

Fruits

Cranberry

piece

Orange

Juice only

GrainsCereals

Sponge Fingers

Ready-made

Liquids

tsp

Water

NutsSeeds

piece

Vanilla Pod

Split in half, seeds scraped out

Other

tbsp

Honey

Runny

Method

Layer sponge fingers, orange juice, cranberries, custard, and cream mixture into a glass.

Cook cranberries with water until they burst, then stir in sugar and cool.

Mix the whipped cream, mascarpone, and honey in a clean bowl.

Simmer cream, milk, and vanilla in a saucepan then set aside to infuse.

Cover the custard with film and chill in the fridge for five minutes.

Dust the top with icing sugar.

Whisk the warm milk into the egg mixture and cook until thick enough to coat a spoon.

Remove the vanilla pod from the milk mixture.

Whisk egg yolks and sugar in a large bowl until smooth.