The sweetness of seasonal fruit in this craveable centrepiece is nestled between layers of creamy custard with a hint of savoury rosemary and a light and airy filling you can only achieve with real Canadian dairy
COOK TIME | CHILL TIME
10 min | 2 hrs
In a saucepan, whisk eggs and sugar until creamy. Whisk in flour until smooth. Slowly whisk in milk until well combined; add rosemary. Place saucepan on medium-low heat and cook, whisking constantly for about 6 minutes or until thick enough to coat the back of a spoon.
Set a fine mesh sieve over a large bowl and pour custard through sieve. Whisk orange zest and vanilla into custard; set aside.
Stir together cranberry sauce, mandarins and 2 tbsp (30 mL) of the icing sugar. Whip cream and remaining icing sugar to stiff peaks.
Sprinkle one third of the cake cubes into a 12-cup (3 L) trifle or large deep bowl. Drizzle with some of the orange liqueur, if using. Ladle one third of the custard over cake. Spoon one third of the cranberry sauce over top. Dollop with one third of the whipped cream. Repeat layers twice. Swirl the top whipped cream layer decoratively, if desired.
Cover and refrigerate for at least 2 hours or up to 2 days before serving. Garnish with rosemary and oranges
You can omit the rosemary or use a few leaves for a very delicate rosemary flavour in the custard