Description
A classic English Trifle featuring layers of moist pound cake soaked in a mix of marsala wine and amaretto, topped with poached pears, fresh raspberries, and creamy custard. This elegant dessert is finished with lightly sweetened whipped cream and garnished with fresh raspberries and mint leaves, perfect for festive gatherings or special occasions.
Ingredients
Scale
Custard Layer
- 3 cups creme Anglaise (or prepared Bird’s custard)
Pound Cake Layer
- 12 ounces pound cake (crusts trimmed)
Soaking Liquids
- 1/3 cup marsala wine (or sherry)
- 1/3 cup amaretto
Fruit Layer
- 4 large pears (poached and sliced into wedges)
- 4 cups raspberries (fresh or frozen and thawed)
Whipped Cream Topping
- 1/4 cup confectioner’s sugar
- 2 cups whipping cream
Garnish
- Fresh raspberries
- Mint leaves
Instructions
- Prepare the custard: If using Bird’s custard, prepare according to package instructions or have creme Anglaise ready. Chill until needed.
- Poach and slice pears: Peel and core the pears, then poach them gently in a spiced syrup until soft but still holding shape. Once cooled, slice into wedges.
- Soak the pound cake: Trim crusts from the pound cake and cut into cubes or slices. Mix marsala wine and amaretto, then drizzle this soaking liquid over the cake pieces to moisten evenly.
- Assemble the trifle layers: In a large trifle bowl or individual glasses, layer soaked pound cake first, then spread a layer of the prepared custard over it. Follow with a layer of poached pears and fresh raspberries.
- Prepare whipped cream: Beat the whipping cream with confectioner’s sugar until soft peaks form. Spread or pipe this over the fruit layer to cover the trifle.
- Chill and garnish: Refrigerate the trifle for several hours or overnight to allow flavors to meld. Just before serving, garnish with fresh raspberries and mint leaves for a vibrant touch.
Notes
- For a boozy adult version, marsala and amaretto add depth; omit or reduce for a milder taste suitable for children.
- Poaching pears can be done in wine or a simple spiced syrup with cinnamon and cloves for added flavor.
- Fresh raspberries can be substituted with frozen ones, but make sure they are well thawed and drained to avoid excess moisture.
- The trifle is best made a few hours ahead or the day before to let flavors meld and the cake absorb the custard and liquor.
- Use a clear glass bowl or trifle dish to showcase the beautiful layers.
