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
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Beat whipping cream with confectioner’s sugar until stiff peaks form and set aside.
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Toss raspberries with a splash of Marsala to slightly bruise them.
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Cut pound cake into ½-inch slices and tightly layer them in the bottom of a trifle bowl.
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Drizzle cake layer with Marsala and Amaretto.
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Layer one-third of the pears and raspberries over the cake.
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Pour one-third of the crème anglaise over the fruit.
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Repeat the layering process two more times, ending with crème anglaise.
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Spread a thin layer of whipped cream over the top.
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Pipe additional whipped cream rosettes if desired.
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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
