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Cranberry-Orange Trifle Delight

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Bring festive flair to your dessert table with this vibrant, citrusy cranberry-orange trifle. Tart cranberries, pillowy whipped cream, and buttery cake come together in elegant layers. Perfect for holidays, brunches, or anytime you want to impress with minimal effort. Dig in and watch it disappear.

Ingredients

Scale

For the Cranberry Compote:

4 cups fresh or frozen cranberries

1½ cups sugar

1 cup fresh orange juice

2 tsp orange zest

1 cinnamon stick (twist for warmth)

Pinch of salt

For the Cake Base:

8 cups sponge cake or pound cake, cut into 1-inch cubes

Optional: Brush with orange liqueur or Grand Marnier for adult flair

For the Whipped Cream:

4 cups heavy whipping cream

6 tbsp powdered sugar

2 tsp vanilla extract

½ tsp almond extract (twist for depth)

To Finish:

Extra orange zest and sugared cranberries for garnish

Instructions

Make the Compote: In a saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon stick, and a pinch of salt. Bring to a simmer and cook for 10–12 minutes, stirring often, until berries burst and mixture thickens. Cool completely and remove cinnamon stick.

Whip the Cream: In a large bowl, beat heavy cream, powdered sugar, vanilla, and almond extract until stiff peaks form.

Layer the Trifle: In a large trifle dish or individual glasses, layer cubes of cake, a generous spoonful of cranberry compote, and whipped cream. Repeat to create 2–3 layers.

Garnish: Top with orange zest and a few sugared cranberries. Chill for at least 1 hour before serving.

Nutrition

Find it online: https://thecomfortspoon.com/cranberry-orange-trifle-delight/