Wednesday, September 16, 2009


White Chocolate Tiramisu Trifle with Spiced Pears
If there's one dessert that is almost foolproof, but yet impressive looking and tasty, it's the Trifle.  Traditionally prepared with ladyfingers or sponge cake brushed generously with liqueur, you can use any absorbant cookie or cake, such as poundcake or anisette cookies.  The cake is then spread with preserves or fruit syrup; topped with a pastry cream and/or whipped cream; then layered with fresh fruit.  This process is repeated, until you have several layers to fill a trifle or other pretty, glass serving bowl.  Whipped cream decoratively tops the entire dessert along with any fruit, cookie, or chocolate garnishes.  What's even better about a Trifle, is that it's best made the day ahead, or at least early in the morning of the day you plan to serve it to give the flavors time to mingle and for the cookies or cake to soak up the liquid and soften.   I'd wait until right before ready-to-serve before topping with whipped cream

The photo shown above is a beautiful and delicious variation of the traditional, English Trifle, and was in Bon Appetit's December 2007 issue; now on  Since I did make this recipe, I can tell you without hesitation, that it's a showstopper in looks and in taste.

1 comment:

  1. Your trifle looks gorgeous! I love trifles. So easy and elegant at the same time!