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Cranberry Trifle with Cointreau
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Make the most of cranberries while they are in season. Their tart flavour contrasts perfectly with Cointreau-soaked sponge, custard and fresh cream.
The trifle can be made up to 24 hours in advance without the cream topping. Keep covered in the fridge, then top with the cream to serve.
Enjoy with the sweet Brown Brothers Late Harvested Orange Muscat & Flora 2002 Victoria, Australia.
Typical values per serving:
This recipe was first published in December 2004.