← All recipes

Cranberry Trifle With Pumpkin Butter Cake

Make Cranberry Trifle With Pumpkin Butter Cake at home with Cold Water, Sugar, Salt, Milk, and Whipping Or Heavy Cream. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 1/3 cup
• 1/4 tsp
• 1 cup
• 2 1/4 cup
• 1 3/4 cup
• 1 1/4 cup
• 2 1/2 tsp
• 1/2 tsp
• 1/3 cup
• 2/3 cup
• 1/3 cup
• 3/4 cup
• 1/2 tsp
• 2/3 cup

Method (preview)

1. 1

   In a small saucepan, sprinkle unflavored gelatin over cold water.

2. 2

   Let stand 1 minute.

3. 3

   Stir over low heat until gelatin is completely dissolved, about 3 minutes.

4. 4

   In medium saucepan, combine egg yolks, sugar and salt.

5. 5

   With wire whisk, beat mixture until very thick.

6. 6

   In small saucepan, heat milk just to boiling point; whisk in egg mixture.

7. 7

   Cook egg mixture over low heat, whisking constantly, until mixture thickens like a light custard.

8. 8

   Remove from heat; stir in gelatin.

9. 9

   Transfer mixture to a large bowl; stir in prepared cranberry compote; chill until mixture mounds, about 1 hour.

10. 10

    Whip heavy cream; reserve 1/2 cup for garnish.

11. 11

    Fold remaining cream into cranberry mixture. If desired, sprinkle cake with brandy, then spread with preserves.

12. 12

    To assemble, place one cake layer in the bottom of a 3-quart glass bowl, then spoon on half of the cranberry mixture.

13. 13

    Top with remaining cake layer, then spoon on remaining cranberry mixture.

14. 14

    Garnish with reserved whipping cream.