English Trifle Fresh Fruit Layer (Print-Friendly Format)
Layered English trifle with pound cake, custard, berries, poached pears, and fluffy whipped cream.
# Ingredients You’ll Need:
→ Custard Layer
01 -
710 ml crème anglaise or prepared Bird's custard
→ Cake Layer
02 -
340 g pound cake, crusts trimmed
03 -
80 ml Marsala wine or dry sherry
04 -
80 ml amaretto liqueur
→ Fruit Layer
05 -
4 large pears, poached and sliced into wedges
06 -
600 g raspberries, fresh or thawed from frozen
→ Whipped Cream
07 -
480 ml whipping cream
08 -
30 g confectioner's sugar
→ Garnish
09 -
Fresh raspberries
10 -
Fresh mint leaves
11 -
Slivered almonds
# How to Make It:
01 -
In a medium mixing bowl, beat the whipping cream with confectioner's sugar until firm peaks form. Refrigerate until ready to use.
02 -
In a separate bowl, combine raspberries with 2 tablespoons of Marsala. Gently stir to slightly bruise the berries and allow them to macerate for several minutes.
03 -
Cut pound cake into 1.5 cm thick slices, trimming crusts as needed for even layering.
04 -
Arrange a layer of pound cake slices tightly over the bottom of a glass trifle bowl with a minimum 1.5 litre capacity.
05 -
Sprinkle or drizzle the cake evenly with Marsala wine and amaretto.
06 -
Top soaked cake with one third of the poached pears and one third of the macerated raspberries, then smoothly spoon one third of the crème anglaise over the fruit.
07 -
Repeat the process to create three alternating layers of cake, fruit, and custard, ending with custard on top.
08 -
Spread an even layer of whipped cream over the surface. Pipe rosettes for decoration if desired.
09 -
Adorn with fresh raspberries, slivered almonds, and mint leaves just prior to serving. Chill until ready to serve.
# Extra Tips:
01 -
Poach pears up to one day in advance for ease of preparation.
02 -
Prepared pound cake or Bird's custard powder may be substituted for homemade components if desired.
03 -
Chill the assembled dessert for several hours prior to serving to allow flavors to meld.