Directions
1. Place cranberries, water, sugar and cinnamon in a pot and bring to a boil.
2. Let boil until cranberries pop and then reduce to a simmer.
3. Simmer for 15 minutes, remove cinnamon sticks and refrigerate until ready to use.
4. To make the custard, whisk together egg yolks, sugar and corn starch in a bowl.
5. Place milk, cream and vanilla scrapings in a pot and bring to a boil.
6. Pour a very small amount of the hot milk into the eggs and whisk.
7. Very slowly add the rest of the milk a little at time, whisking all the while.
8. Return egg mixture to pot, to thicken. Once thickened, transfer to a bowl and place in refrigerator to chill down.
9. In another bowl place the cubes of cake.
10. Add the Calvados and mix to distribute evenly.
11. Combine whipping cream and sugar and whip until stiff peaks form.
12. Now, have fun layering the trifle in a glass bowl.
13. Alternate between cranberry sauce, cake and custard and place whipped cream on top as the finishing touch.