Ingredients
6 tablespoons sugar3 tablespoons cornstarch1/8 teaspoon salt2-2/3 cups whole milk3 large egg yolks5 ounces white baking chocolate, chopped1-1/2 teaspoons vanilla extract1 can (14 ounces) jellied cranberry sauce1/3 cup raspberry liqueur1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubesTOPPING:1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
For custard, in a large heavy saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in white chocolate and vanilla. Press plastic wrap onto surface of custard; cool to room temperature.
In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.
In a 3-qt. trifle or glass bowl, layer half of the cake cubes, half of the cranberry mixture and half of the custard; repeat layers. Refrigerate, covered, at least 2 hours.
To serve, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Pipe or spoon over top.
