Photo: Charles Schiller; Styling: Lynn Miller
Prep Time
35 Mins
Chill Time
5 Hours
Serves 10

How to Make It

Step 1

Make compote: Combine all ingredients in a heavy saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate.)

Step 2

Make pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 cup milk with cornstarch, egg yolks, vanilla and salt.

Step 3

Slowly add hot milk to egg mixture, whisking constantly. Return to pan. Whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes.

Step 4

Remove from heat, add chocolate chips and stir until melted. Pour into bowl, cover surface with plastic wrap and chill for 4 hours or overnight.

Step 5

Set aside 3/4 cup of compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding.

Step 6

Cover bottom of trifle bowl with ladyfingers. Add 1/3 of orange juice or liqueur. Spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding mixture. Repeat, layering twice more.

Step 7

Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour; serve.

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