No-Bake Orange Cranberry Trifle

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Peel and chop about 7 to 8 small mandarins: ½ cup for the jelly, 3 cups for the filling and 1 cup for the topping. Peel about 5 more mandarins and cut them into thin rings, for the ring inside the trifle and for garnish.
2. Dissolve the raspberry gelatin in 1½ cups boiling water, stirring until fully dissolved. Stir in the cranberry juice and ½ cup ice until the ice has melted.
3. Pour the jelly into the base of a large trifle dish, add ½ cup mandarin segments and about ½ cup raspberries. Refrigerate for about 1 to 1½ hours, until fully set. This can be done a day ahead.
4. Make the cranberry sauce, or use store-bought whole-berry sauce blended with a spoon to remove large pieces.
5. Beat 16 oz softened cream cheese (two 8-oz packages) for 4 to 5 minutes until smooth. Add the zest of 2 large oranges, 2 tsp vanilla extract and 1½ cups powdered sugar, and beat for about 1 minute.
6. Add 1 cup heavy cream at a time, mixing well after each addition. Switch to a whisk and whip on high for 4 to 6 minutes, until stiff peaks form. Chill until needed, and re-whisk if it loses volume.
7. Break the ladyfinger cookies in halves or thirds into a large bowl. Mix 1½ cups orange juice with ¼ cup orange liqueur in a separate dish, adding more juice if needed.
8. Divide the cream: put 2 cups aside for the topping. Fold 3 cups chopped mandarins into the rest.
9. Spread a little cream over the set jelly. Arrange the mandarin rings around the edge of the dish, pressing them into the cream.
10. Spread half the cream filling in the dish and top with ½ cup cranberry sauce.
11. Soak 4 to 6 ladyfingers at a time in the orange juice and layer them in the dish quickly so they stay firm, building a thick layer.
12. Spread the second half of the cream over the cookies, then top with the remaining ½ cup cranberry sauce and 1 cup chopped mandarins.
13. Whip the reserved 2 cups cream until stiff peaks form. Pipe it in dollops over the top, then garnish with mandarin rings, raspberries, cranberries, pomegranate arils and rosemary sprigs.
14. Cover loosely and refrigerate; it keeps for up to 3 days. Scoop from the bottom to serve.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

CreamCream cheeseOrangeRaspberryPomegranateLadyfinger