In a pan, gently heat cranberries, sugar, orange zest and juice with 2tbsp water for about 5min until the berries are softened. Stir in wine, if using. Leave to cool to room temperature. Heat an empty frying pan over a medium heat. Add nuts and toast until lightly coloured, but keep stirring and watching them as they burn easily. Tip into a bowl to cool.
Step 2
Line the base of a 1.8 litre (3¼ pint) glass bowl with the trifle sponges, cutting them to fit if you need to. Spoon over the cooled cranberry mixture. Stir three-quarters of the nuts into the custard, setting aside the rest for decoration. Spoon custard on to cranberry layer.
Step 3
Whip cream and icing sugar until it just holds soft peaks - it's vital not to whip it too much as the cream will turn buttery. Spread on top of custard. Cover and chill for at least 30min to let the flavours mingle.
Step 4
To serve, grate chocolate directly on to the cream and sprinkle with remaining nuts.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
