Holiday Desserts: Cranberry Orange Trifle with Candied Walnuts

Here is a festive trifle that will carry you through the holidays – it’s a great do ahead party dessert with show-stopping results. Buttermilk poundcake is blanketed with layers of cranberry compote, orange infused mascarpone cream, and candied walnuts. Each bite is light and airy with the pop of sweet-tart cranberries and the crunch of cinnamon dusted nuts, so be sure to get a little bit of everything in each spoonful. The best part is this dessert can be assembled a day in advance, which leaves you plenty of time to take care of that turkey.

Cranberry Orange Trifle with Candied Walnuts

While there are several components to this trifle, each one may be prepared in advance, and each one is stand alone good, so feel free to use them on their own. Serve in a trifle bowl or individual goblets. Makes 8 to 10 servings.

For the buttermilk pound cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup buttermilk

Preheat oven to 325 F. (170 C.) Butter a 9-by-5 inch loaf pan. Line the bottom with parchment and butter the parchment. Whisk the flour, baking soda, and salt in a bowl and set aside.
Beat the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the vanilla. Add half of the flour, then the buttermilk, then the remaining flour, mixing well to combine after each addition. Pour into the loaf pan. Bake in the oven until a wooden skewer inserted in the center comes clean, about 55 minutes. Transfer to a rack and cool 10 minutes. Invert the cake onto a rack and cool completely. The pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.

For the cranberry compote:
12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon

Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries pop and release their juices. Remove from heat and cool completely. Refrigerate, covered, for up to 4 days.

For the candied walnuts:
1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Preheat the oven to 350°F. Arrange the walnuts on a baking tray and bake 10 minutes. Heat the sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until the sugar is liquid and amber colored. Add the walnuts and stir to coat. Add the salt and cinnamon. Remove from the heat and pour the walnuts onto a baking tray lined with parchment or a silpac sheet. Cool completely then break into coarse pieces. Store at room temperature in an air-tight container for up to 1 week.

For the orange mascarpone cream:
2 cups heavy cream, chilled
8 ounces mascarpone cheese, chilled
2 tablespoons granulated sugar
1 tablespoon finely grated orange zest
1 tablespoon Gran Marnier or Cointreau
1 teaspoon vanilla extract

Combine the cream and mascarpone in the bowl of an electric mixer fitted with a wire attachment. Beat until traces of the whisk are visible. Add the remaining ingredients and continue to beat until soft peaks form. Refrigerate until use. (May be made 4 hours in advance.)

Assemble the trifle:
Reserve a few whole cranberries from the compote for garnish. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual serving glasses. Cut the pound cake into 3/4-inch cubes. Arrange a layer of pound cake over the compote. Top with a layer of cream. Sprinkle a few of the nuts over the cream. Repeat the layering process, finishing with a layer of cream and nuts. Garnish with reserved cranberries and finely grated orange zest. Serve immediately or refrigerate, covered, up to 24 hours before serving.

Optional: Brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.

14 responses to “Holiday Desserts: Cranberry Orange Trifle with Candied Walnuts

  1. Pingback: Walnut Harvesting with Sweet and Savory Recipes | TasteFood

  2. Yum! I love cranberry desserts, especially this time of year. So much flavor.

  3. A simply beautiful dessert – and trifles are my favorite. I bought a trifle dish a few years ago – where did I stash it? I might save this recipe for the December holidays.

  4. Divine and festive! I love trifles and especially trifles like this one.

    Cheers,

    Rosa

  5. That looks delicious! Cranberries always make me think of this time of year🙂

  6. eastofedencook

    Love the idea of a make ahead dessert! Spectacular flavor and the perfect color for the holiday season.

  7. I’m definitely making this one, and the inspiring side pictures too🙂 thanks Lynda
    Jenny x

  8. This looks delicious! It would really dress up any table.

  9. Beautiful and delicious dessert! Perfect for the weekend or holiday.

  10. Pingback: Holiday Desserts: Cranberry Orange Trifle with Candied Walnuts … » webindex24.ch - News aus dem Web

  11. This combination looks delicious, especially with your styling! Oh, and I love cranberries! I ate an amazing cranberry cake on a dinner with a professional chef cooking for us (it was not in a restaurant but on a kind of “pop-up” dining event, I don’t know if you have those but ours here in Vancouver look like this). As I’m not an extraordinary cook, it was a great experience to see the whole process of creating an amazing dessert. And it tasted like heaven, of course! :))

  12. Trifles are one of my favorite holiday desserts, as they can be made in advance and feed so many. And this particular trifle looks like it has potential to be one of my “standards” for the holidays. Thanks for sharing!

  13. Wow, this is beautiful and such a great idea for entertaining!