I couldn't let this Christmas season pass without posting my most favorite dessert EVER!! For the first time in a long time, I didn't host Christmas at my house but I still made this trifle. I know you are probably thinking, "Okay, big deal. She made it and brought it as a dessert to wherever she went." Well, you have thought wrong!! I made this trifle yesterday, and truth be known, I made it for me and for my sweet friend Chris (who by the way is a baker extraordinaire studying Pastry Arts at Johnson & Wales University). We love this trifle! I do believe that both of us will be having trifle as our three meals a day... 'Tis the holiday season!
2 bags ( 12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 cups heavy cream
2 homemade or store bought butter pound cakes (12 ounces each), cut into 3/4 inch thick slices
Combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water in a medium saucepan. Simmer for 8 to 10 minutes until cranberries begin to burst. Remove from heat and let cool completely.
Beat cream cheese, brown sugar, 1/4 cup granulated sugar, and vanilla on high until nicely combined. Lower mixer to medium speed and slowly add heavy cream, beating until soft peaks form.
In a 3 quart trifle dish, layer 1/3 of pound cake on bottom. Then layer 1/3 of cranberry mixture, and top with 1/3 of whipped cream.Repeat two more layers, end with a layer of cream. Cover and refrigerate for at least two hours or up to one day.
Adapted from Martha Stewart