Effortless to pull off?
Tastes better the longer it sits?
Make this beauty up to one day before company arrives.
Credit:Iain Bagwell
Remove from heat, and cool 15 minutes.
Cover and chill until ready to use, or refrigerate in an airtight container up to 4 days.
Whisk together egg yolks and next 2 ingredients in a medium bowl until smooth.
Gradually whisk 1/2 cup milk mixture into egg yolk mixture, whisking constantly until smooth.
Pour yolk mixture into warm milk mixture in pan, whisking until blended.
Transfer to a bowl, and place plastic wrap directly on mixture (to prevent film from forming).
Chill 30 minutes to 3 days.
Cut pound cake into 1-inch cubes.
Layer one-third cake cubes in a 5-qt.
Top with one-third each orange pastry cream, cranberry mixture, and whipped cream.
Serve immediately, or cover and chill up to 24 hours.
Chef’s Notes
We tested with Sara Lee All Butter Pound Cake.
