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Classic English Trifle:Poached Pear and Raspberry Trifle with Almond Pound cake.
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5 from 51 votes

English Christmas Trifle

Poached Pear and Raspberry Trifle, adapted from Emeril Lagasse. Requires almond pound cake, (or store-bought), homemade Creme Anglaise, (or Bird's custard), poached pears, fresh raspberries and homemade whipped cream. 
Prep Time2 hrs
Cook Time1 hr
Course: Dessert
Cuisine: British
Servings: 18
Author: Cynthia


  • 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 confectioners' sugar
  • 2 cups whipping cream
  • Fresh raspberries and mint leaves for decoration


  • In a medium bowl, 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, layering the remaining ingredients.