Make this up to 24hr ahead.
SERVES 8 PREP 15min, plus chilling COOK about 5min
• 350g (12oz) fresh cranberries
• 60g (2½oz) caster sugar
• Zest and juice of 1 orange
• 100ml (3½fl oz) dessert wine, optional
• 50g (2oz) pistachios, chopped
• 160g pack trifle sponges
• 500g tub fresh vanilla custard
• 600ml (1 pint) double cream
• 25g (1oz) icing sugar, sifted
• 15g (½oz) plain chocolate
1 In a pan, gently heat cranberries, sugar, zest and juice with 2tbsp water for about 5min until berries are soft. Stir in wine, if using.
Leave to cool to room temperature.
2 Meanwhile, heat a frying pan over medium heat. Add nuts; toast until lightly coloured, but keep stirring – they burn easily.
Tip into a bowl to cool.
3 Line base of a 1.8 litre (3¼ pint) glass bowl with sponges, cutting to fit. Spoon over cooled cranberry mix. Stir three-quarters of nuts into custard; set aside the rest. Spoon custard over cranberry layer.
4 Whip cream and icing sugar until just holding soft peaks; don't whip too much or cream will turn buttery. Spoon over custard. Cover and chill at least 30min.
5 To serve, grate chocolate directly on to cream; sprinkle with the remaining nuts.
GET AHEAD Make to end of step 3 up to 24hr ahead. Store in the fridge. Complete recipe to serve.