1 large pound cake or sponge cake (approximately 16 ounces), cubed
2 cups fresh cranberries
2 cups fresh or frozen raspberries
1 cup granulated sugar for the fruit
1/4 cup water
2 cups whole milk
4 large egg yolks
1/3 cup granulated sugar for the custard
3 tablespoons cornstarch
2 teaspoons alcohol-free vanilla extract
4 large egg whites
1 cup superfine sugar for the meringue
1/4 teaspoon cream of tartar
Instructions
Step 1: Prepare the Berry Compote: In a medium saucepan, combine the cranberries, raspberries, one cup of sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens into a jam like consistency. This usually takes about 10 to 12 minutes. Remove from heat and let it cool completely before using.
Step 2: Make the Vanilla Custard: Whisk together the egg yolks, 1/3 cup of sugar, and cornstarch in a bowl until smooth. In a separate saucepan, heat the milk until it just begins to simmer. Slowly whisk the hot milk into the egg mixture to temper the eggs. Return the entire mixture to the saucepan and cook over low heat, stirring constantly, until thick. Stir in the alcohol-free vanilla extract, then cover with plastic wrap touching the surface and chill.
Step 3: Layer the Base: Place half of the pound cake cubes into the bottom of a large glass trifle bowl. Ensure the cubes are packed relatively closely to create a solid foundation for the next layers. If the cake is a bit dry, you can lightly brush it with a little bit of apple juice or simple syrup.
Step 4: Build the Layers: Spread half of the cooled berry compote over the cake cubes. Follow this with half of the chilled vanilla custard, smoothing it out to the edges of the bowl so the layers are visible from the side. Repeat the process with the remaining cake, berries, and custard.
Step 5: Prepare the Meringue Topping: In a very clean glass or metal bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the superfine sugar, one tablespoon at a time, while continuing to beat on high speed. Keep whisking until the meringue is stiff, glossy, and holds its shape perfectly.
Step 6: Final Assembly and Toasting: Spoon the meringue over the top of the final custard layer, using the back of a spoon to create decorative peaks and swirls. If you have a kitchen torch, gently brown the edges of the meringue for a toasted look. Alternatively, you can leave it bright white for a snowy Christmas aesthetic.
