Cranberry Pound Cake Trifle
This dessert is as easy as it is elegant. You can serve this right away, but the flavor is even better if you let it chill for a few hours.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 2 cups heavy cream
- ½ cup confectioners’ sugar, divided
- 1 tsp. vanilla
- 1 package (8 oz.) cream cheese, at room temperature
- 1½ Tbsp. orange zest, divided
- 1 frozen all-butter pound cake (16 oz.) thawed and cut into ½" cubes
- 1 can (14 oz.) whole-berry cranberry sauce
- In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the cream, ¼ cup confectioners’ sugar, and vanilla. Beat on medium speed until the cream thickens, about 4 minutes, then increase the speed to high and whip until the cream forms soft peaks, about 2 minutes. Transfer ⅓ of the whipped cream to a small bowl and chill. Transfer the remaining cream to a second bowl and set aside.
- In the same bowl, add the remaining confectioners’ sugar, cream cheese, and 1 tablespoon orange zest. Beat the cream cheese until smooth, about 5 minutes, then add the reserved whipped cream and beat until the mixture is light and fluffy, about 1 minute.
- To assemble the trifle, lay a single layer of cake cubes into the bottom of a clear glass bowl or trifle dish. Next, spread ⅓ of the cream cheese mixture, then ⅓ of cranberry sauce. Be sure to bring each layer to the edge of the bowl so you can see the layers. Repeat until all the ingredients are used up. Top the trifle with the chilled whipped cream and remaining zest. Chill 1 hour before serving.