Trifle Recipe, Traditional English Dessert
Sandy's Version of English Trifle
I developed this trifle recipe over many years, trying lots of variations of fruit, jam and pudding. I have used Chambord liquor instead of the reserved pear juice to add moisture and a hint of deep raspberry flavor. The result is a simple, delicious, festive dessert that my family and friends love! It makes an impressive presentation that appears to have taken much more time and effort than it actually does to prepare. My guests rave when I bring it to the table for a perfect finale to a special dinner. At our home, it's a Christmas tradition. Enjoy!
- 1 Box store bought pound cake, baked according to box in round cake pans
- 1 Large Box instant Vanilla Pudding, prepared according to box directions
- 2 cups heavy cream, whipped to stiff peaks with powdered sugar and vanilla to taste
- 2 Large Cans sliced pears, drained, liquid reserved
- 1 Jar raspberry Jam, use a high quality with seeds
- 2 Tablespoons quality Chocolate bar, shaved
Making the Trifle is Easy!
- Line two round cake pans with parchment paper. Butter pans and paper. Prepare and bake pound cake according to box directions. Cool cakes completely. This can be done a day in advance. Wrap cakes in plastic and store at room temperature.
- Make vanilla pudding according box directions.
- Whip cream with desired amount of powdered sugar and vanilla. Place whipped cream in a pastry bag fitted with tip. I use a Zip Lock bag and cut one corner tip to create my own pastry bag. Keep chilled.
- To Assemble Trifle: Remove parchment paper from one cake round. Fit it into the bottom of the trifle bowl. (A trifle bowl can be purchased at a home goods store or online. See picture above.) You may have to cut the edges of the cake round to fit flat into the bottom of the trifle bowl. Spread 1/2 of jam onto the cake round. Next, spread 1/2 of prepared pudding over jam. Arrange 1/2 pear slices over pudding. Pour a small amount of reserved pear juice over this layer. Repeat this process with second cake layer and remaining jam, pears, pudding and some of the juice. Do not soak cake in the juice. Finally, pipe the whipped cream on top of the trifle and sprinkle with shaved chocolate.