(from Bon Appetit, Novewmber 1996)
Makes 10-12 servings
Vanilla Cream
6 large egg yolks
¾ cup sugar
¼ cup all-purpose flour
2 cups whole milk
2 teaspoons vanilla extract
1 cup whipping cream, chilled
Cranberry Filling
12 ounces cranberries
½ cup sugar
¼ cup orange juice
1 teaspoon grated orange peel
Topping
2/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1 12-ounce pound cake, ends trimmed, cut into 24 slices
For Vanilla Cream:
Whisk yolks, sugar and flour in medium bowl to blend. Bring milk to simmer in medium saucepan over medium-high heat. Gradually whisk hot milk into yolks. Return to saucepan, whisk until mixture thickens and boils, 1-2 minutes.
Transfer to medium bowl; whisk in vanilla. Press plastic wrap onto surface. Chill until cold, at least 3 hours.
Beat whipping cream in medium bowl until firm peaks form. Fold into vanilla cream in 2 additions. (Can be prepared 1 day ahead and kept refrigerated.)
For Cranberry Filling:
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat to medium-low; simmer until most of berries burst open and thick syrup forms, about 3 minutes. Let filling stand at room temperature until cool and thick, about 1 hour. (Can be prepared 1 day ahead and kept on the counter.)
For Topping:
Stir cream and butter in small saucepan over medium-high heat until butter melts and mixture simmers. Remove from heat. Add chocolate and vanilla and stir until smooth. Let stand at room temperature until thick but still pourable, whisking occasionally, about 30 minutes.
Putting the Trifle Together:
Press about 6 cake slices onto bottom of 10-cup glass bowl, cutting to fit and covering completely. Spread half of cranberry filling (about ¾ cup) over cake to edge of bowl. Spread 1 1/3 cups of vanilla cream.
Top with layer of cake and 1 1/3 cups of vanilla cream. Repeat layering of cake, cranberry filling, and 1 1/3 cups of vanilla cream. Top with last layer of cake. Pour chocolate topping over the top. Refrigerate trifle until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated).
For decorations, pipe whipped cream rosettes around rim, decorate with cranberries, candied orange peels, and/or orange segments.
