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• 3 1/2 cups frozen or fresh cranberries

• 3/4 cup sugar

• 1/2 cup orange juice

• 2 1/2 cups milk

• 2/3 cup sugar

• 1 tablespoon orange zest

• 1 teaspoon vanilla extract

• 3 large egg yolks

• 1/3 cup cornstarch

• 3 tablespoons orange juice

• 1 (16-oz.) frozen pound cake, thawed 1 1/2 cups whipping cream, whipped to soft peaks

• Garnishes: fresh rosemary sprigs, white chocolate curls


Step 1

Allow cranberries. Sugar and orange juice to come to a simmer in a saucepan, and cook, stirring occasionally, for approximately 6 minutes (until sugar dissolves and orange juice is reduced by half).

Step 2

Remove from heat and let cool for 15 minutes. Cover and chill until serving time or refrigerate in an airtight container up to 4 days.

Step 3

Whisk together milk and add in next 3 ingredients in a saucepan over medium-low heat. Cook while whisking occasionally (fora bout 2 to 3 minutes) or until sugar dissolves. Again, remove from heat.

Step 4

Whisk egg yolks and the next 2 ingredients in a medium bowl until completely smooth. Next, slowly whisk 1/2 cup milk mixture into egg yolk mixture, whisking consistently until smooth. Pour the yolk mixture into milk mixture in a pan, whisking until blended evenly. Cook over medium-high heat, whisking constantly, 3 to 5 minutes or until mixture thickens and begins to bubble.

Step 5

Transfer mixture into a a bowl, and place plastic wrap over the mixture. Chill for 30 minutes for 3 days.

Step 6

Cut pound cake into single-inch cubes. Layer one-third cake cubes in a 5-qt. trifle dish. Top with 1/3 each orange pastry cream, cranberry mixture, and whipped cream. Repeat layering twice. Serve immediately, or cover and chill up to 24 hours.



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