Description
A classic English trifle that layers tender pound cake soaked in Marsala and amaretto with creamy custard, poached pears, fresh raspberries, and fluffy whipped cream, creating a delightful and visually stunning dessert perfect for gatherings.
Ingredients
Scale
Custard
- 3 cups creme Anglaise (or prepared Bird’s custard)
Cake
- 1 (12 ounces) pound cake, crusts trimmed
- 1/3 cup marsala wine (or sherry)
- 1/3 cup amaretto
Fruit
- 4 large pears, poached and sliced into wedges
- 4 cups raspberries (fresh or frozen and thawed)
- Fresh raspberries (for garnish)
- Mint leaves (for garnish)
Whipped Cream Topping
- 1/4 cup confectioner’s sugar
- 2 cups whipping cream
Instructions
- Prepare the Pears: Poach the pears until tender, then slice them into wedges. Set aside to cool.
- Sugar the Whipping Cream: In a mixing bowl, beat the whipping cream together with the confectioner’s sugar until stiff peaks form. Chill until ready to use.
- Slice the Pound Cake: Trim crusts off the pound cake and slice into even pieces suitable for layering in the trifle bowl.
- Soak the Cake: In a shallow dish, combine the Marsala wine and amaretto. Briefly dip the pound cake slices into this mixture to soak lightly, allowing the cake to absorb the flavors without becoming soggy.
- Assemble the Trifle: In a large trifle bowl, layer half of the soaked pound cake slices, followed by half of the creme Anglaise custard. Then add half of the poached pear wedges and half the raspberries. Repeat the layers once more starting with the soaked pound cake, then custard, pears, and raspberries.
- Add Whipped Cream: Spoon or pipe the whipped cream over the top of the trifle, smoothing it evenly.
- Garnish: Decorate the top with fresh raspberries and mint leaves for an attractive finish.
- Chill: Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the dessert to set properly.
Notes
- Poaching pears gently in spiced wine or simple syrup enhances their flavor.
- You can substitute marsala with sherry or a non-alcoholic peach or grape juice for a kid-friendly version.
- Use fresh or frozen raspberries; if using frozen, be sure to thaw and drain excess moisture before layering.
- For easier serving, assemble the trifle in individual clear glasses or bowls.
- This dessert is best served within 24 hours as the cake can become overly saturated if left too long.
