Method

Cranberry Curd(can be made 2-3 days in advance)

• 1. In a medium saucepan, on medium heat, add the cranberries, orange juice, orange zest and sugar, stir to combine.
• 2. Cook for 10 minutes, with the saucepan covered. After about 5 minutes of cooking, use a masher to mash all the cranberries. Switch off the gas after a total of 10 minutes of cooking. The mixture should look jammy. Strain it through a sieve to retrieve a smooth sauce.
• 3. Whisk the eggs and the yolk in a medium bowl, until frothy and well blended. Add ¼ cup of the cranberry sauce, and mix in the eggs to temper. Add another ¼ cup of the sauce and mix. Now add all of the cranberry-egg mixture into the remainder of the cranberry mixture and blend well. 
• 4. Place the contents into the used cranberry saucepan. Place the saucepan back on the stove on medium heat, add the butter cubes and stir to combine until the butter melts. Cook for about 2 minutes. When you run your finger through the back of the spoon, the curd should stick to the back of the spoon. This is when you know the cranberry curd is done. 
• 5. Strain the mixture through a medium sieve into a medium bowl. Cover it with a plastic wrap, touching the surface so that it does not form a film on the top. Cool it in the fridge for about 6 hours minimum before using it.

Sugared Cranberries and Rosemary

• 1. In a small saucepan, on medium heat, add the sugar and water. Mix and let the sugar dissolve for about 2 to 3 minutes. Switch off the gas, do not let the mixture boil. 
• 2. Add the cranberries and rosemary sprigs, and let cool for about an hour in the bowl. 
• 3. Strain the mixture through a fine sieve, and drain out the simple syrup into a medium bowl. Store the simple syrup in a glass jar, in the fridge for cocktails.
• 4. In a flat plate, add 1 cup of granulated sugar. Add the cranberries and roll them gently to cover all of them with the sugar. Do not overmix. 
• 5. Remove the sugared cranberries onto a dry plate and set aside.
• 6. Repeat the same for the rosemary sprigs. Cover them with the sugar and set them aside onto a plate. 
• 7. Let it dry for a day. 

Chocolate Gingerbread Cake

• 1. Preheat the oven to 325 degrees.
• 2. In a medium bowl, whisk together all purpose flour, dark cocoa, baking soda, salt, ginger, cinnamon, nutmeg and clove. 
• 3. In a stand mixer with a paddle attachment, add the butter and brown sugar in the bowl and mix for about 1 minute. Meanwhile in a small bowl, mix the sour cream and molasses together till well blended. 
• 4. Add the eggs one at a time, running the stand mixer with each egg addition till well incorporated. Add the vanilla extract and blend. 
• 5. Add the molasses mixture and mix until it is well blended.
• 6. Add the flour mixture into two parts, and mix until well blended.
• 7. In a 9×13 baking pan, spray with non-stick spray, add parchment paper.
• 8. Pour the batter into the baking pan and even it out. Bake in the oven for 30 minutes, or until the middle of the cake is set. Test with a toothpick and it should come out clean. Cool the cake completely for an hour. Cut it into 1 ½ inch x 1 ½ squares.

Whipped Orange Mascarpone

• 1. In the bowl of a stand mixer, with a whisk attachment, add the room temperature mascarpone with the orange zest. 
• 2. Whisk the mascarpone for 40 seconds until well whipped. 
• 3. Add the heavy cream, powdered sugar, vanilla extract, cognac and whisk for 1 ½ minutes atleast and make sure the cream is whipped until fluffy. Do NOT overwhip else it will clump. Set it in the fridge until ready to assemble the trifle

Assembly

• 1. In a 9 inch trifle bowl, tightly layer the squares into the bottom of the bowl. 
• 2. Brush the cake with cognac generously. I use a pastry brush for this step.
• 3. Now layer half of the cranberry curd on top of the cake, make sure you layer it neatly. Use an offset spatula to layer it neatly. 
• 4. Add half of the whipped topping and use an offset spatula to layer it neatly. 
• 5. Repeat the process starting from the cake. End with the whipped topping. Decorate how you like with the sugared cranberries and sugared rosemary.
• 6. Chill in the fridge for 2 hours. The trifle can be made a day ahead. It tastes even better the next day.