Trifle with cranberries and clementines

Ingredients:

Vanilla cream

• 1 vanilla bean
• 3.5 cups whole milk
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 8 large egg yolks
• 1 tbsp unsalted butter

Cranberry-tangerine compote

• 700 g fresh cranberries
• 1.5 cups freshly squeezed clementine juice
• 1.5 cups granulated sugar
• 1 cinnamon stick

Syrup

• 1/3 cup brandy
• 1/4 cup granulated sugar

Trifle

• 2 pound cakes weighing 280-300 g.
• 1.5 cups heavy cream
• 2 tablespoons powdered sugar
• Clementine wedges, for garnish (optional)
• Special equipment: trifle bowl with a capacity of 3-4 liters.

Preparation:

1. Split the vanilla bean in half lengthwise and scrape out the seeds with a small, sharp knife. Place the seeds and vanilla bean in a heavy-bottomed saucepan. Add the milk and heat over medium heat, but do not bring to a boil.
2. In a medium bowl, combine the sugar, cornstarch, egg yolks, and 1/2 teaspoon salt. Whisk the hot milk into the egg mixture in a slow stream, whisking constantly, then pour the custard back into the pan. Cook over medium heat, stirring constantly, until the custard thickens and begins to simmer, 5-7 minutes. Strain through a fine-mesh sieve into a clean bowl and stir in the butter. Line the surface of the custard with parchment paper or plastic wrap and refrigerate for 2-3 hours until completely cool.
3. Compote:
   
   In a heavy-bottomed saucepan, combine the cranberries, juice, sugar, cinnamon stick, and a pinch of salt. Bring to a boil and simmer, stirring occasionally, until the berries have burst and the liquid has thickened slightly, about 12 minutes. Remove the cinnamon stick. Let the compote cool slightly, then blend thoroughly in a blender until smooth. Transfer the puree to a bowl and let it cool, about 2 hours.
4. Syrup:
   
   Heat the brandy, sugar, and 2 tablespoons of water in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat.
5. Assembly:
   
   Trim all crusts from pound cakes, then slice the cakes lengthwise into long, 1/2-inch-thick slices. Brush both sides of the pound cake slices with syrup. Spoon about 3/4 cup vanilla frosting into the bottom of a 3- to 4-quart trifle bowl and spread into an even layer. Arrange 1 layer of pound cake slices on top of the vanilla frosting, breaking up the pieces to fit. Gently spread 1/2 cup cranberry compote over the pound cake layer.
6. Spread half of the remaining vanilla frosting over the compote layer, then top with another layer of cake slices. Spread with the remaining compote and top with the remaining vanilla frosting. Then top with the final pound cake layer. Refrigerate the trifle until completely set, at least 4 hours or overnight.
7. Just before serving, whip the heavy cream with the powdered sugar until soft peaks form. Garnish the trifle with whipped cream and clementine wedges, if using.