Cranberry Orange Trifle

This is an easy make-ahead dessert that will work for either Thanksgiving or Christmas. You can easily adjust the ingredient amounts to serve 4-6 or make it as it is and serve 10-12. If you are short on time, use a store bought angel food cake instead of making your own. However, if you have never made an angel food cake from scratch, doing so is well worth the effort. I promise it is easy to do.

Serves 10-12
Make this cake 2-3 days before your meal. Wrap in plastic wrap and set aside until the big day.
Angel Food Cake
1 3/4 cup sugar
1/4 tsp salt
1 cup cake flour, sifted
12 room temperature egg whites
1/3 cup warm water
zest of 1 large orange
1 1/2 tsp cream of tartar

Preheat oven to 350. In a food processor spin the sugar for 2 minutes until it is superfine. Sift half of the sugar with the cake flour and salt, set aside. In the bowl of a standing mixer or in a large bowl with a hand mixer, mix the egg whites, orange zest, cream of tartar and warm water until stiff peaks form. This may take up to 5 minutes. Turn off the mixer and switch to a balloon whisk. Pour a third of the flour mixture over egg whites and gently fold in. Continue with the remaining 2/3's of the mixture until all is combined. Using a spatula, gently scoop the mixture into an ungreased tube pan. Bake 35 minutes. Check for doneness by gently inserting a skewer in the center of cake. The cake is done if the skewer comes out clean. Remove from the oven and immediately invert the pan. I do this using a wine bottle. Cool upside down in this manner for at least 1 hour. Using a butter knife, gently run the knife around the edge of the pan to separate the cake from the pan. Do this with the middle as well. Wrap well with plastic wrap and store until ready to assemble the trifle.

Trifle
1 Angel food cake, cut into cubes
1 tsp orange zest
2 1/4 cups sugar
1 cup orange juice
1 cup water
2 bags-12 oz each of fresh cranberries
2 tbsp fresh ginger, finely grated
1 bar cream cheese, at room temp
1/4 cup brown sugar, packed
1/2 tsp vanilla
2 cups heavy cream

The cranberry compote can be make 2-3 days ahead and refrigerated until ready to assemble the trifle.
In a medium saucepan, combine cranberries, 2 cups sugar, ginger,zest, orange juice and water. Bring to a boil and simmer over medium heat. Cook until the berries burst 8-10 minutes.Let the compote cool completely or store in refrigerator until ready to use.
Make the cream filling. In the bowl of an electric mixer, beat the cream cheese, brown sugar, remaining 1/4 cup sugar, brown sugar, and vanilla on high until combined. Place the heavy cream in a clean bowl and beat until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
In a 3 quart glass bowl, arrange 1/3 of the cake cubes on the bottom of the bowl. Spoon 1/3 of the compote onto the cake and spread to the sides of the bowl. Spoon 1/3 of the cream mixture over the compote and spread to the edges. Repeat the process 2 more times. Cover and refrigerate for at least 2 hours before serving.