Name: Cranberry Cognac Trifle
Yield: Makes 8 to 10 servings
Ingredients: 12 large egg yolks; 2 1/4 cups sugar; 6 tablespoons whole milk; 1 1/2 teaspoons vanilla; 1 1/2 cups all-purpose flour; 3/4 teaspoon salt; 6 large egg whites; Cranberry jam; Cognac syrupepi:recipelink; Rich custardepi:recipelink; 1 1/3 cups chilled heavy cream; 1/4 cup confectioners sugar; 2 tablespoons Cognac or other brandy; 1/4 teaspoon vanilla; Garnish: sugared cranberries and mint leaves; 3 (15- by 10- by 1/2-inch) baking pans and a 3 1/2-quart straight-sided glass trifle or soufflé dish

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Cranberry Cognac Trifle

This impressive dessert is the sum of many parts that can each be made several days in advance. Assemble the trifle the day before serving to allow the cake to absorb the custard and the flavors to fully develop.

Active time: 2 1/2 hr Start to finish: 13 hr

Cooks' notes:

• Resist the temptation to bake more than 1 cake layer at a time; layers will bake extremely unevenly. • Cake layers can be baked 2 days ahead of assembling and chilled, wrapped well, or frozen up to 1 month. • Trifle can be assembled (before topping with cream) up to 1 day ahead and chilled, covered.

Recipe notes

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