English Christmas Trifle
User Reviews
5
English Christmas Trifle
Description
This trifle starts by preparing whipped cream sweetened with confectioners sugar and lightly beating it to stiff peaks. Fresh or thawed raspberries are gently macerated with Marsala wine to release their juices. Layered in a glass bowl, slices of pound cake are soaked with Marsala and Amaretto, followed by layers of poached pears, raspberries, and creamy custard or creme anglaise.
These layers are repeated to build three tiers of fruit, cake, and custard, topped with more whipped cream piped decoratively. The dessert is garnished with fresh raspberries, mint, and slivered almonds for additional texture and aroma. It’s a traditional British holiday dessert, rich and creamy with a balance of fruit and alcohol-infused cake.
Pears can be prepared a day ahead. The use of store-bought pound cake and custard powder simplifies preparation. The recipe serves 16 to 24 people, making it suitable for larger gatherings.
Ingredients
- 3 cups Creme Anglaise (or prepared Bird's custard)
- 1 pound cake about 12 ounces, crusts trimmed, prepared
- 1/3 cup marsala wine or sherry
- 1/3 cup amaretto
- 4 pear poached, and sliced into wedges
- 4 cups raspberry fresh or frozen and thawed
- 1/4 cup confectioners sugar
- 2 cups whipping cream
- raspberries fresh, for garnish
- mint fresh, for garnish
Instructions
- In a medium bowl, beat 2 cups cream with the confectioner's sugar until stiff peaks form. Set aside.
- In a separate mixing bowl toss the berries with 2 tablespoons Marsala, stirring to bruise the berries slightly.
- To assemble the trifle cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl).
- Drizzle or sprinkle the cake layer with Marsala and Amaretto.
- Layer 1/3 of the pears and raspberries over the top of the cake, followed by 1/3 of the creme anglaise or custard.
- Repeat the process, creating a total of three layers with the remaining ingredients.
- Spread whipped cream on top, then pipe rosettes of whipped cream.
- Garnish with raspberries and slivered almonds.
Notes
- Poach pears ahead of time to save preparation on serving day.
- Prepared store-bought pound cake and packaged custard powder can be used for convenience.
- Pear and berry layering along with custard creates a balance of textures and flavors perfect for large groups.
- Servings vary from 16 to 24; adjust portions accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 500kcal | 25% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 122mg | 5% |
| Potassium | 152mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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