Trifle is a classic English dessert, with layers of pound cake, Creme Anglais, fresh fruit, and whipped cream. This delicious trifle uses raspberries and poached pears, making it as delicious as it is beautiful. Poached Pear and Raspberry Trifle with Almond Pound cake. I have warm memories of holidays spent in East St. Louis, Ill. We’d drive over to my Aunt Lela’s for a few hours just to celebrate the holidays and eat an assortment of delicious foods and desserts. The dining room in the “house” was large enough to hold one long table which sat 24 family members and one, far-from Home. Aunt Lela made the best cakes, pies, and desserts. Ever since then, holidays are not holidays without it. I had only ever made it with Bird’s English Custard and Sara Lee Pound cake. Bird’s is similar to Creme Anglaise, (“English Cream”) in the powdered form, and while not as fresh tasting and yummy as from scratch, Bird’s is a classic British ingredient and far easier. Bird’s English Custard and Sara Lee Pound cake. can be found at most grocery stores. Instead of using a store-bought pound cake, try an Almond Pound Cake, sprinkled the cake with a combination of Amaretto (more almond flavor!) and Marsala. Simplify the Trifle recipe by using Gluten-free Almond Pound cake, but you can use store-bought pound cake. Bird’s custard powder, and canned pears packed in their own juice can also be used, but don’t cheat on the fresh whipped cream! From there, you’ll just need to assemble the trifle! What you’ll need for this English Christmas Trifle: You’ll be making this layered dessert with pound cake, Creme Anglaise, fresh raspberries, poached pears, and whipped cream. The cake is sprinkled (soaked?) with a combination of Amaretto for more almond flavor and Marsala wine. You can also use sherry in place of the wine. It’s best to make all the ingredients a day or two in advance. Assemble the trifle the day you will eat it. Having the ingredients ready means, you can put the whole dessert together in about 30 minutes. The whipped cream should be made just before you plan to use it. To make the custard: Creme Anglais ingredients, vanilla bean, split with seeds scraped, egg yolks and sugar beaten to thick ribbons,
adding the tempered yolks and sugar back into the warm cream. You will need a deep glass bowl. A trifle bowl is perfect for this, but you can certainly use a large glass salad bowl as well. Glass allows the layers to be seen. Start with a layer of pound cake. Sprinkle the cake with some of the Marsala and Amaretto. You can portion it out, or just eyeball it. You’ll want to use about 1/3 for each layer. Layer the pound cake with some of the pear wedges and raspberries. Then pour about 1/3 of the custard over the fruit. Begin again with a layer of pound cake, more of the Marsala and Amaretto and fruit. Repeat layering. There should be 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.
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