Ingredients:

  • 225 g (8 oz) Fresh or frozen cranberries
  • 100 g (½ cup) Granulated sugar
  • 120 ml (½ cup) Water
  • 1 Large orange, zested and juiced
  • 1 Cinnamon stick
  • 3 Cloves, whole
  • 5 Large egg yolks
  • 75 g (⅓ cup) Caster sugar (Superfine sugar)
  • 60 g (¼ cup) Cornflour (Cornstarch)
  • 700 ml (3 cups) Whole milk
  • 1 Vanilla bean, split and scraped (or 1 tsp high-quality vanilla extract)
  • Pinch of salt
  • 30 g (2 tbsp) Unsalted butter
  • 1 (450 g / 1 lb) Store-bought Madeira or Pound Cake, sliced 1.5 cm thick
  • 120 ml (½ cup) Fresh orange juice
  • 60 ml (¼ cup) Grand Marnier or Cointreau (Orange liqueur)
  • 475 ml (2 cups) Double cream (Heavy cream), very cold
  • 2 tbsp Icing sugar (Confectioner's sugar)
  • 1 tsp Vanilla extract
  • Candied orange slices and toasted pecans (for garnish)

Instructions:

  1. In a saucepan, combine cranberries, granulated sugar, water, orange juice, zest, cinnamon stick, and cloves. Bring to a simmer over medium heat. Cook gently for 10–15 minutes, stirring occasionally, until most cranberries have burst and the sauce has thickened slightly.
  2. Remove cinnamon stick and cloves. If desired, gently strain half of the mixture through a sieve for a smoother texture. Transfer to a clean bowl and chill completely in the refrigerator (at least 1 hour).
  3. In a medium bowl, whisk egg yolks, caster sugar, cornflour, and salt until the mixture is pale and smooth.
  4. Gently heat the whole milk and vanilla bean (pod and seeds) in a separate saucepan until the milk is just steaming, ensuring it does not boil. Remove the vanilla bean pod.
  5. Slowly drizzle about 1 cup (240 ml) of the hot milk into the egg yolk mixture while whisking constantly. This crucial step gradually raises the temperature of the eggs, preventing them from scrambling.
  6. Pour the tempered egg mixture back into the remaining hot milk in the saucepan. Cook over low-medium heat, whisking continuously for 5–8 minutes, until the custard visibly thickens and coats the back of a spoon. Do not allow it to boil vigorously.
  7. Remove from heat, stir in the unsalted butter until melted and glossy. Pour the custard into a clean bowl, press cling film (plastic wrap) directly onto the surface to prevent a skin from forming, and chill until completely cold and firm (at least 4 hours, ideally overnight).
  8. Arrange half of the sliced Madeira cake in a single layer covering the base of the trifle bowl. Drizzle evenly with half of the fresh orange juice and half of the orange liqueur (Grand Marnier/Cointreau).
  9. Spoon half of the chilled cranberry compote over the soaked sponge layer, spreading gently to cover.
  10. Whisk the chilled custard briefly until smooth, then gently pour half of the custard over the cranberry layer.
  11. Repeat the layering process: Add the remaining sponge, soak with the rest of the liquid, top with the remaining cranberry compote, and finally, the remaining custard.
  12. Cover the bowl loosely and refrigerate for a minimum of 4 hours, or preferably overnight, allowing the layers to set and the flavors to meld fully.
  13. Just before serving, whisk the very cold double cream with icing sugar and vanilla until stiff peaks form. Be careful not to over-whip.
  14. Spoon the whipped cream mixture over the top layer of custard. Decorate with candied orange slices and toasted pecans. Present the chilled trifle immediately.