Mary Berry Pear Trifle
Christmas just wouldn't feel complete without a serving of trifle! This recipe is a time-tested classic that my family always looks forward to. Nowadays, you can find some excellent ready-made fresh vanilla custards at the supermarket, but of course, if you prefer, you can still whip up your own homemade custard.
Ingredients
- 1 x 400g can pears in natural juice
- 1 packet trifle sponges containing 8 sponges
- strawberry jam
- 75 ml medium dry sherry
- about 10 ratafia biscuits or broken almond biscuits such as macaroons
- 600 ml bought good-quality fresh vanilla custard
- 300 ml double cream
- 25 g flaked almonds lightly toasted
Instructions
- Drain the pears, but be sure to save the juice.
- Cut the pears into small pieces.
- Split the trifle sponges in half and sandwich them together with the strawberry jam.
- Measure out the sherry in a measuring jug, and then top it up to 150ml with the reserved pear juice. If you prefer your trifle without sherry, you can use all of the pear juice, which should amount to about 150ml.
- Take a glass serving dish, approximately 20cm in diameter and 6cm deep.
- Place half of the chopped pears in the bottom of the dish.
- Follow this with half of the prepared trifle sponges, then add the remaining pears, and finally, the remaining sponges.
- Sprinkle the ratafias evenly on top.
- Now, pour the sherry and pear juice mixture evenly over the layered ingredients.
- Pour the custard over the top layer.
- Whip the cream in a separate bowl until it just holds its shape.
- Spoon the whipped cream gently over the custard, smoothing it out evenly, or fluffing it up, as you prefer.
- Chill the trifle in the refrigerator.
- Just before serving, sprinkle the toasted flaked almonds on top.
Notes
- If you need to toast flaked almonds yourself, place them in a dry pan on the hob over medium heat. Keep them moving with a wooden spoon and keep a close eye on them, as they can quickly become overdone.
- This trifle is an excellent dessert to prepare a day in advance. Allowing it to sit in the fridge overnight lets the flavors meld together beautifully. Just remember to scatter the almonds over the top right before serving.