English Trifle

5 from 130 votes

English Trifle is a classic dessert with layers of pound cake, crème anglaise, fresh fruit, and whipped cream. This trifle, adapted from Emeril Lagasse, uses raspberries and poached pears, making it as delicious as it is beautiful.

Prep Time40

Cook Time15

Course: Dessert

Cuisine: British

Servings: servings

Calories: 196kcal

Author: Cynthia

Ingredients

3 cups creme Anglaise (or prepared Bird's custard)
1 12 ounces pound cake crusts trimmed
1/3 cup marsala wine or sherry
1/3 cup amaretto
4 large pears poached, and sliced into wedges.
4 cups raspberries fresh or frozen and thawed

Whipped Cream

1/4 cup confectioner's sugar
2 cups whipping cream
fresh raspberries and mint leaves for garnish

Instructions

Whipped Cream

In a medium bowl, whip cream with the confectioner's sugar until stiff peaks form. Set aside.

Macerate the berries

In a separate mixing bowl toss the berries with 2 tablespoons Marsala, stirring to bruise the berries slightly.

Assembling the trifle

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