Ingredients:

  • 450 g (1 lb) Store-bought Sponge or Madeira Cake
  • 120 ml (1/2 cup) Fresh Orange Juice
  • 5 g (1 tsp) Zest of 1 Large Orange
  • 60 ml (1/4 cup) Dry Sherry, Brandy, or Grand Marnier (Optional)
  • 400 g (14 oz) Quality Cranberry Sauce (Jarred, or Compote)
  • 1 litre (4 cups) Pre-made Vanilla Custard (Chilled, high-quality)
  • 5 ml (1 tsp) Vanilla Bean Paste (Optional)
  • 480 ml (2 cups) Cold Double Cream (or Heavy Whipping Cream)
  • 30 g (2 Tbsp) Icing Sugar (Confectioners' Sugar)
  • 30 g (2 Tbsp) Flaked Almonds (Toasted, for decoration)
  • 30 g (1/4 cup) Fresh Cranberries (for garnish, optional)

Instructions:

  1. Cut the Sponge: Slice the sponge or Madeira cake into thick, even 1-inch (2.5 cm) slices.
  2. Line the Bowl: Arrange the cake slices snugly in the base and up the sides of a large, clear glass trifle bowl, cutting pieces to fit where necessary.
  3. Mix the Soak: Combine the orange juice, orange zest, and alcohol (Sherry/Brandy, if using) in a small jug.
  4. Drench: Slowly pour the liquid mixture evenly over the cake base, ensuring all pieces are moistened but not dissolved. Let stand for 5 minutes.
  5. Place the Fruit: Spread the cranberry sauce evenly over the soaked cake layer. If using jarred sauce, warm it briefly in a saucepan with a splash of orange juice to loosen it slightly before spreading.
  6. Enhance the Custard: In a separate bowl, briefly whisk the thoroughly chilled custard with the vanilla bean paste until smooth.
  7. Pour the Custard: Gently pour the prepared custard over the cranberry layer, ensuring it reaches the edges and is level. The custard must be completely cold.
  8. Chill: Cover the trifle bowl tightly with cling film and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the structure to set and the flavors to meld beautifully.
  9. Whip the Cream: Just before serving, place the cold Double Cream and icing sugar in a mixing bowl. Use an electric mixer to whisk until stiff peaks form. Be careful not to over-whip.
  10. Top the Trifle: Gently spoon or pipe the whipped cream mixture over the set custard layer, ensuring the custard is completely covered right to the edges.
  11. Garnish: Decorate immediately with toasted flaked almonds and a scattering of fresh cranberries or orange segments.
  12. Serve: Serve chilled. This trifle is best eaten within 24 hours of adding the cream.