I have made this dessert several times for holiday dinner guests who raved about it. They were sick of really sweet desserts whch this is not.The crunch of the bright red cranberries and the creaminess of the custard make a great combination. I can shop ahead and keep a Sara Lee pound cake in the freezer. My late Aunt Phyllis gave me a beautiful, smoky cut glass bowl that I use to serve this trifle. It looks so elegant and classy-like her! I was careful to follow the recipe exactly. I will make this again as pies and cakes are not my thing.
I made this with triple sec since that's what I had and it was good. Made it the same day I served it; will make it a day ahead when I serve it again. I had no problem with the pastry cream, it thickened right away. I did whisk CONSTANTLY after I added the eggs until I cooked 1 min and got it quickly into an iced pan.
It was not what I had hoped for, not sweet enough for my dessert taste. It is tart and slightly tangy. I seemed to have lots of the cream and not enough cranberry mixture for the layers.
This was fantastic! I used skim milk but didn't change anything else and it was wonderful. I am glad I have a bit of the leftovers because the taste is something I can't give up. Even the next day, with the pound cake a little "soggy", it's still delicious.