Cranberry Cognac Trifle

Cranberry Cognac Trifle
Photo by www.epicurious.com

Ingredients

  • ¼ cup confectioners sugar
  • 3 (15- by 10- by 1/2-inch) baking pans
  • 1 3 1/2-quart straight-sided glass trifle or soufflé dish
  • 1 ½ teaspoons vanilla
  • 6 tablespoons whole milk
  • sugared cranberries and mint leaves
  • 2 ¼ cups sugar
  • + 10 more ingredients
    • Rich custard
    • 6 large egg whites
    • ¾ teaspoon salt
    • Cognac or other brandy
    • 1 ½ cups all-purpose flour
    • 1 1/3 cups heavy cream
    • Cranberry jam
    • 12 large egg yolks
    • ¼ teaspoon vanilla
    • Cognac syrup

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. 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...

View full recipe at Epicurious

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