
This is not a traditional English trifle. There is no dense pound cake, crème anglaise, and whipped cream inside. My trifle is assembled from light chocolate génoise soaked in Grand Marnier syrup, freshly made cranberry sauce, chocolate pastry cream, and tangy cream cheese-sour cream mousse. The whipped cream is only a topping here.
If you haven’t decided what dessert to make for the New Year celebration, you might want to consider this trifle. It is absolutely delicious, it can be made well in advance and the whole prep can be stretched over several days, so you definitely wouldn’t exhaust yourself preparing it. If you don’t have a large trifle bowl, the dessert can be assembled in individual little bowls or brandy glasses. In this case, you will only need two layers of génoise to fill the glasses.
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