Cranberry Cognac Trifle

Name: Cranberry Cognac Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: English, Scottish, British, European
Ingredients: 2 Tbsps Cognac or other brandy; 10 servings Cognac syrup; 59 milliliters confectioners sugar; 10 servings Rich custard; 6 larges egg whites; 12 larges egg yolks; 355 milliliters all-purpose flour; 315 milliliters chilled heavy cream; 10 servings Cranberry jam; 1 leave Garnish: sugared cranberries and mint; 1 teaspoons salt; 532 milliliters sugar; 0 teaspoons vanilla; 6 Tbsps whole milk

The recipe Cranberry Cognac Trifle could satisfy your Scottish craving in approximately 45 minutes. This recipe serves 10. One portion of this dish contains approximately 14g of protein, 24g of fat, and a total of 717 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of milk, cognac syrup, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 350°F and butter pans. Line bottom of each pan with wax or parchment paper and butter paper. Dust pans with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Frying Pan

Whisk together yolks, 1 1/2 cups sugar, milk, and vanilla in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

Ingredients you will need

Vanilla

All Purpose Flour

Sugar

Egg Yolk

Milk

Salt

Equipment you will use

Whisk

Bowl

Beat whites with an electric mixer until they hold soft peaks. With mixer at low speed, gradually beat in remaining 3/4 cup sugar. Increase speed to high and beat until whites hold stiff, glossy peaks.

Ingredients you will need

Sugar

Equipment you will use

Hand Mixer

Blender

Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among pans and spread evenly. Rap pans against a work surface to release any air bubbles.

Ingredients you will need

Spread

Bake, 1 pan at a time, in middle of oven until cake is pale golden and beginning to shrink around edges, 10 to 11 minutes per pan. Cool layers completely in pans on racks.

Equipment you will use

Oven

Frying Pan

Loosen edges of 1 cake layer with a knife.

Equipment you will use

Knife

Place a sheet of wax or parchment paper on top of layer and invert onto a rack. Carefully peel paper from cake.

Equipment you will use

Baking Paper

Place a new sheet of wax or parchment paper on inverted cake and reinvert onto work surface, peeling off paper that is now on top. Repeat with remaining 2 layers.

Equipment you will use

Baking Paper

With long side of layers toward you, halve layers vertically with a serrated knife.

Equipment you will use

Serrated Knife

Spread 1 half of each layer (3 of 6 halves) with cranberry jam, then top with remaining plain halves.

Ingredients you will need

Cranberries

Spread

Jam

Put each "sandwich" crosswise into 10 (71/2- by 3/4-inch) strips. Arrange 1 strip vertically in trifle dish with a cut side against glass (see photo below), then trim strip flush with top of dish. Using trimmed piece as a guide, cut remaining strips to fit dish, reserving trimmings.

Brush strips on all sides with Cognac syrup and fit strips tightly all around edge of dish. (If your dish is slightly smaller on bottom than on top, cut a few strips in half diagonally to fill any gaps.)

Ingredients you will need

Cognac

Syrup

Brush trimmings with syrup and arrange one fourth of them in 1 layer in bottom of dish.

Ingredients you will need

Syrup

Pour in 1 cup custard. Repeat layering of trimmings and custard to fill dish, ending with custard. (You may have a small amount of custard left over.)

Ingredients you will need

Custard

Brush top of strips around edge with syrup. Cover trifle with plastic wrap and chill at least 8 hours.

Ingredients you will need

Syrup

Wrap

Equipment you will use

Plastic Wrap

Beat heavy cream with confectioners sugar, Cognac, and vanilla with an electric mixer until it holds soft peaks.

Ingredients you will need

Powdered Sugar

Heavy Cream

Vanilla

Cognac

Equipment you will use

Hand Mixer

Remove plastic wrap from trifle and mound cream on top.

Ingredients you will need

Cream

Wrap

Equipment you will use

Plastic Wrap

• Resist the temptation to bake more than 1 cake layer at a time; layers will bake extremely unevenly.• Cake layers can be baked 2 days ahead of assembling and chilled, wrapped well, or frozen up to 1 month.• Trifle can be assembled (before topping with cream) up to 1 day ahead and chilled, covered.

Ingredients you will need

Cream

Equipment you will use

Oven