Why You’ll Love This Recipe
This trifle is a beautiful and decadent dessert that’s surprisingly easy to assemble. With its layers of moist cake, juicy fruit, silky custard, and airy whipped cream, it offers a perfect balance of textures and flavors. Plus, it can be customized with shortcuts or homemade elements depending on your time and preference.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Creme anglaise (or Bird’s custard)
- Pound cake (preferably almond-flavored)
- Marsala wine or sherry
- Amaretto
- Poached pears, sliced into wedges
- Fresh or thawed raspberries
- Confectioner’s sugar
- Whipping cream
- Fresh raspberries and mint leaves for garnish
directions
- Beat whipping cream with confectioner’s sugar until stiff peaks form and set aside.
- Toss raspberries with a bit of Marsala to slightly bruise them.
- Cut the pound cake into ½-inch thick slices and fit them tightly in the bottom of a trifle bowl.
- Drizzle or sprinkle the cake layer with Marsala and Amaretto.
- Layer one-third of the pears and raspberries over the cake.
- Pour one-third of the crème anglaise over the fruit.
- Repeat the layering process two more times, finishing with crème anglaise.
- Spread a thin layer of whipped cream over the top.
- Pipe additional whipped cream rosettes if desired.
- Garnish with more raspberries, toasted slivered almonds, and fresh mint.
Servings and timing
This trifle serves about 18 people. Preparation takes approximately 40 minutes, with an additional 15 minutes of cooking time if making homemade components like poached pears or custard.
Variations
- Use store-bought pound cake and canned pears for quicker assembly.
- Substitute Bird’s custard powder for homemade crème anglaise to save time.
- Try different fruits like strawberries or blueberries based on availability.
- Add toasted almonds between the layers for extra crunch.
storage/reheating
Store the assembled trifle covered in the refrigerator for up to 2 days. It’s best enjoyed fresh, as the cake will continue to absorb moisture from the custard and fruit. Avoid freezing, as the texture of the cream and custard can deteriorate upon thawing.
FAQs
Can I make this trifle ahead of time?
Yes, you can assemble it a day in advance to allow the flavors to meld beautifully.
What if I don’t have a trifle bowl?
A large glass salad bowl or any clear deep dish will work to showcase the layers.
What type of pears should I use?
Use ripe but firm pears like Bartlett or Bosc for poaching.
Can I use frozen raspberries?
Yes, thaw them before use and drain excess juice to avoid sogginess.
How do I keep the cake from getting too soggy?
Cut thicker slices of cake and drizzle, rather than soak.
Is Bird’s custard as good as homemade crème anglaise?
Bird’s custard is easier and still tasty, though homemade provides a fresher flavor.
What’s the best way to garnish the trifle?
Use fresh raspberries, toasted slivered almonds, and mint leaves for a festive touch.
How long does the whipped cream topping last?
Fresh whipped cream holds up for about 24–48 hours when properly refrigerated.
Conclusion
This English Christmas Trifle is a festive, delicious dessert that looks impressive yet is simple to create. Whether you make every element from scratch or take a few shortcuts, the end result is a rich, layered masterpiece that’s bound to become a holiday tradition in your home. Treat your guests (and yourself) to this classic British delight this Christmas season.
Print
English Christmas Trifle
- Total Time: 55 minutes
- Yield: 18 servings
- Diet: Vegetarian
Description
Celebrate the holidays with a stunning English Christmas Trifle, layered with almond pound cake soaked in Amaretto and Marsala, poached pears, fresh raspberries, silky crème anglaise, and whipped cream. This elegant, festive dessert is a showstopping centerpiece for any Christmas feast.
Ingredients
Crème anglaise (or Bird’s custard)
Pound cake (preferably almond-flavored)
Marsala wine or sherry
Amaretto
Poached pears, sliced into wedges
Fresh or thawed raspberries
Confectioner’s sugar
Whipping cream
Fresh raspberries and mint leaves for garnish
Instructions
-
Beat whipping cream with confectioner’s sugar until stiff peaks form and set aside.
-
Toss raspberries with a splash of Marsala to slightly bruise them.
-
Cut pound cake into ½-inch slices and tightly layer them in the bottom of a trifle bowl.
-
Drizzle cake layer with Marsala and Amaretto.
-
Layer one-third of the pears and raspberries over the cake.
-
Pour one-third of the crème anglaise over the fruit.
-
Repeat the layering process two more times, ending with crème anglaise.
-
Spread a thin layer of whipped cream over the top.
-
Pipe additional whipped cream rosettes if desired.
-
Garnish with fresh raspberries, toasted slivered almonds, and mint leaves.
Notes
Substitute store-bought pound cake and canned pears for quicker preparation.
Bird’s custard powder can be used for a faster, easier custard.
Add toasted almonds between layers for extra crunch and flavor.
Assemble a day ahead for best flavor melding.
- Prep Time: 45 minutes
- Cook Time: 15 minutes (only if making homemade poached pears or custard)
- Category: Dessert
- Method: Layering
- Cuisine: British
