# Components:
→ Cranberry-Orange Compote
01 - 2 cups fresh or frozen cranberries
02 - 1/2 cup granulated sugar
03 - 1/2 cup orange juice, freshly squeezed preferred
04 - 1 tablespoon orange zest
→ Vanilla Pudding
05 - 2 cups whole milk
06 - 1/2 cup granulated sugar
07 - 3 tablespoons cornstarch
08 - 1/4 teaspoon salt
09 - 2 large egg yolks
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon unsalted butter
→ Cake Layer
12 - 1 (10-ounce) pound cake or sponge cake, sliced into 1/2-inch cubes
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
15 - 1 teaspoon vanilla extract
→ Garnish (optional)
16 - Additional orange zest
17 - Sugared cranberries
18 - Mint leaves
# Method:
01 - Combine cranberries, granulated sugar, orange juice, and orange zest in a saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8 to 10 minutes. Remove from heat and allow the compote to cool completely.
02 - Whisk whole milk, granulated sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. In a separate bowl, whisk egg yolks, then gradually add a ladle of the hot milk mixture to the yolks, whisking continuously. Return the egg mixture to the saucepan and stir for 2 to 3 minutes until thick. Remove from heat and blend in vanilla extract and unsalted butter until smooth. Pour the pudding into a bowl, press plastic wrap directly onto the surface, and chill until cool.
03 - Beat heavy whipping cream with powdered sugar and vanilla extract in a chilled bowl using an electric mixer or hand whisk until stiff peaks form. Refrigerate until ready to use.
04 - In a large trifle bowl or individual glasses, layer half of the cake cubes, followed by half of the cranberry-orange compote, then half of the vanilla pudding. Repeat layers with remaining cake, compote, and pudding. Top with whipped cream and garnish with orange zest, sugared cranberries, or mint as desired.
05 - Refrigerate the assembled trifle for at least 2 hours before serving to enhance flavor and achieve the optimal texture.
