English Christmas Trifle
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Christmas Trifle is a classic English dessert with layers of pound cake, crème anglaise, fresh fruit, and whipped cream. This holiday trifle uses raspberries and poached pears, making it as delicious as it is beautiful.
Traditional Christmas Dessert
I have warm memories of Christmases spent in England. We’d drive up from London for a few days to my friend’s family home in North Yorkshire. The dining room was large enough to hold one long table which sat 24 family members and one far-from home expat-Californian.
Mr. R., as the host, wore a smoking jacket and “slippers,“ while all the other men wore dinner jackets with fancy waistcoats. We women wore gowns. Christmas dinner was definitely a black tie affair. It was all very “Downton Abbey!”
In addition to the plum pudding brought to the table soaked in alcohol and set afire, there was a gorgeous Christmas trifle dessert.
Ever since then, Christmas really isn’t Christmas without it. Last year, Mom set the dessert bar even higher when she adapted Emeril Lagasse’s Poached Pear and Raspberry Trifle.
Mom made a few changes. Instead of using a store bought pound cake, she made a gluten-free almond pound cake, (my favorite flavor!) sprinkled with a combination of Amaretto (more almond flavor!) and Marsala. It’s definitely the best Christmas trifle recipe we’ve had yet!
How to Make English Christmas Trifle
To make this Christmas trifle recipe, you’ll need the following ingredients:
- Almond pound cake
- Creme anglaise (custard)
- Fresh raspberries
- Poached pears
- Whipped cream
- Amaretto and Marsala wine (you can also use sherry in place of the wine)
It’s best to make the pound cake, creme anglaise, and poached pears a day or two in advance. (Check out these step-by-step photos for how to poach pears.)
Assemble the trifle the day you will eat it. Having the ingredients ready means you can put the whole dessert together in less than 30 minutes. The whipped cream should be made just before you plan to use it.
You’ll need a large glass bowl so the layers of the trifle can be seen. You can use a salad bowl, but to make it a real show-stopper, use a glass Christmas trifle bowl.
You will make three layers. Start with about ⅓ of the pound cake and layer it in the bottom of the trifle bowl. Sprinkle the cake with some of the Marsala and Amaretto.
How do you stop the trifle from going soggy? Make sure your cake pieces are cut thick!
Next, layer some pears and raspberries on top of the cake. Then pour about 1/3 of the creme anglaise over the fruit.
Begin again with another layer of pound cake, Marsala and Amaretto, fruit, and custard. Repeat one more time for three layers.
Finish with a thin layer of whipped cream. I use this as a base before I pipe on the rosettes.
Garnish with more raspberries, toasted slivered almonds and fresh mint.
Want to simplify this trifle recipe?
I use this gluten-free almond pound cake, but you can use store-bought pound cake and canned pears packed in their own juice for an easy Christmas trifle.
For an easier version of creme anglaise, try Bird’s custard powder. It’s not as fresh tasting and yummy as from scratch, but it’s a classic British ingredient and far easier. Bird’s can be found at most grocery stores or on Amazon.
From there, you’ll just need to assemble the trifle. Just don’t cheat on the fresh whipped cream!
More Christmas Trifle Ideas
There are many ways you can make a trifle. Here are some different ideas for making this special dessert:
- Peppermint Bark Trifle with brownies, candy canes, and shaved white chocolate
- Banana Trifle with bananas, banana pudding, and sponge cake or ladyfingers
- Gingerbread Trifle with vanilla pudding, caramel sauce and gingerbread cookies
- Strawberry Shortcake Trifle with strawberries, shortcake, and vanilla custard
- Black Forest Trifle with black forest cake, cherries, and chocolate pudding
English Christmas Trifle
Ingredients
- 3 cups creme anglaise (or prepared Bird's custard)
- 1 prepared pound cake about 12 ounces, crusts trimmed
- 1/3 cup marsala wine or sherry
- 1/3 cup amaretto
- 4 pears poached, and sliced into wedges.
- 4 cups fresh or frozen and thawed raspberries
- 1/4 cup confectioner's sugar
- 2 cups whipping cream
- fresh raspberries and mint leaves 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
- Pears can be poached a day ahead of time.
- Bird’s Custard powder can be used instead of homemade custard.
- prepared pound cake can be substituted for homemade.
- Nutritional values are hard to calculate. I’ve based it on the recipe card’s nutritional data base for a purchased pound cake and prepared custard.
- Servings can range from 16 to 24. Nutritional value is based on 18.
Nutrition
This post was originally published on December 6th, 2012 and has been updated.
I’m English and trifle is usually eaten on Boxing Day in my family. I’ve never heard of anyone adding honey (sacrilege!), but your trifle pic is fabulous and
must be pinned! Thank you…and merry Christmas.
Vivienne, this is an Emeril Lagasse recipe, so it’s his twist on trifle. The poaching liquid can most certainly have sugar instead of honey. When I lived there, there were so many different versions of trifle, but I find that the Bird’s and jelly (our Jello-0) versions aren’t nearly as nice tasting as this one.
Superb!
However, I used a tad of Cinnamon and some Cloves in the poaching syrup, brought it to a boil, added a smidgen of apple brandy to the liquid, and a minute or2 later, added the pears. Layers of flavor. My guests swooned.
James, swooning is good!
this is such a pretty dessert, and just perfect for holiday entertaining!
Thank you Heather!
I love trifles. I love the combination of all the flavors and textures. this trifle is beautiful
Thank you Nicole!
Looks amazing, I always wanted to try to make one.
It’s just the perfect dessert for a large holiday gathering!
Thanks Teri! Welcome! It was delicious!
Hi Daily Buzz, I’m Cynthia…not Teri.
How far in advance can this be made? If I do it the day before, will the cake get soggy? Or, can I make the pears and creme anglaise the day before to assemble the day of?
Thanks!
I usually make the cake in advance. You can make the custard and poach the pears ahead of time. When all that is done, it’s just a matter of whipping the cream and assembling. If you make the custard ahead of time, make sure you put a layer of cling wrap on top so it won’t get a skin. We usually make the trifle in the morning for a late afternoon/early evening Christmas dinner. Actually, you want the cake to get soggy, the liqueur will soak in the cake and everything sort of melds together.
This sounds delicious! And those formal Christmas parties just sound like so much fun. I love a good excuse to dress up and act fancy from time to time (gets me out of my pjs). As much as I love all the ingredients in a trifle, I’ve never actually made one. I might need to break down and make one this year!
I think it depends on on many you’re having. This is perfect for a big crowd, but if you’re having 8 or so, you could make mini trifles and serve them in champagne glasses. In which case, I’d make a 1/2 batch of custard, buy a pound cake, and puree some frozen raspberries, dice a poached pear or two up and just make it on a smaller scale.
I don’t understand which sugar is used in which part. I have never made whipping cream with powdered sugar and have never used powdered sugar when making custard. Please clarify.
Hi Carmen,
I can see how it’s confusing. There are so many components to this recipe. I’ve separated the poached pear recipe from the custard/assembly part. I also clarified which types of sugar. So yes, the 1/4 cup confectioner’s sugar is what we use for the whipped cream. You’ll find that the confectioner’s sugar will give the whipped cream a bit more stability, with all the layers. Hope that helps! Cynthia
My family loves trifles, and yours looks amazing! I bet the almond pound cake puts it over the top.
The almond flavor in the trifle and the pound cake is my favorite!
Good Morning, I love these recipes. So fresh, creamy, and delicious looking. The holidays are coming up pretty fast and I might have to attempt making these for our guests. They look perfect.
Bookmark it Heidy! Christmas will be here before we know it!
This is a gorgeous dessert! I love those fresh beautiful raspberries! I think this would be perfect all year long!
I’m always amazed at how many people search for this year round…then I’m reminded that it doesn’t have to be just for Christmas!
looks delicious! wow can’t believe Christmas baking is already here!
I cannot believe how many people look at trifle in the middle of the summer…but then again, it can be a year round dessert too!
I’ve been meaning to make trifle for ages! Love the idea of using poached pears to make it.
It is a lot of prep, but if you buy a pound cake, and use Bird’s custard, it really cuts the prep time down!
HELP! I want to make this for a party but want to omit any alcohol. Is it possible to boil/simmer the marsala wine and the amaretto liquor to cook off the alcohol? Let it cool and then use it??
sorry, just seeing this. You can boil off the alcohol, but part of the idea of trifle is to have the liquor drizzled on top.
Hi. We are gonna try this recipe for this years christmas party, it looks absolutely delicious. It will be my very first trifle, so I want to ask you – do you have any recommendations for non-alcoholic replacement of the Amaretto and the Marsala? So we can serve this for the kids too 🙂
Hmm, by its very nature trifle is sprinkled with sherry and liqueurs, it’s what gives it the characteristic texture and flavor. You could probably omit all the alcohol, but it wouldn’t be as moist and flavorful.
I have always served this for Christmas to my kids, but omitted the extra shot of sherry before serving. The other option would be to only sprinkle the alcohol on one side of the trifle. Hope that was helpful.
Hello!
I really want to make this for Christmas this year but would have to omit the alcohol. What substitutes would you recommend?
Thanks so much!
Jenn
Hi Jennifer, that’s a tough one to answer. The whole point of a trifle of any flavor is that the cake/sponge is almost soaked in liqueur. When I worked in an English restaurant, we actually served each portion with another spritz of sherry just before serving. I guess you could use juice, but that might make it too sweet. It’s pretty much an “adult” dessert, but my girls would eat a portion each Christmas even when they were younger…I’d just give them very little cake and mostly the custard and fruit.
Wonderful trifle recipe! My second year to make it and always a hit! The cremé anglais recipe is delish!!! Thank you
Thank you Tina! That means a lot to me!
It looks lovely and it truly is perfect for Christmas. I’ve never baked a trifle but I’m so curious on how it taste like and your recipe is just perfect! I’ll try this, thank you for sharing your recipe and your Christmas story!
It’s a holiday classic, but in England it’s served all year round as a celebration dessert.
This is so yummy. Perfect festive dessert. Love your presentation and the combination of fruit in it too. This sauce is surely yummy and delicious.
thank you!
Such a beautiful, delicious trifle for the holidays! I really love the rosettes piped on top for that extra touch.
It’s a holiday must at our house. Thank you!
I’ve never made a trifle before, but they always look so simple and delicious! I love the added touch of using almond pound cake here too – what a great way to add a little extra flavor!
It’s really all about putting it together once you’ve gathered all the ingredients. I usually make the pound cake ahead of time.
What a lovely and beautiful dessert! The family just loves this trifle and it’s so addicting! My daughter loves helping me in the kitchen and she loved making this with me! Can’t wait to make this trifle again!
The photos look like there is some gelatin/jelly/jam in the raspberry layers. Recipe doesn’t reflect this addition. What is it?
nope. There is no gelatin in this recipe. The raspberries look that way because they are macerated.
Truly appreciate the way you made this wonderful recipe. Everything is so nicely described that really helped me. Looking forward for more such recipes in future too.
So glad you liked it!