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Cranberry, pear and port trifle

Cranberry, pear and port trifle
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A festive layered dessert combining tart cranberries, sweet pears, and warm port wine with sponge cake, creamy vanilla custard, and whipped cream. Easy to assemble and perfect for holiday celebrations, this trifle showcases vibrant colors and balanced flavors for a cozy treat everyone will love.

Ingredients

Fruit Layers

  • Fresh cranberries – 200g
  • Ripe pears – 2 medium, peeled and thinly sliced
  • Sugar – 100g (for cranberry compote, adjust to taste)
  • Water – splash (for simmering cranberries)
  • Port wine – 150ml (plus extra for poaching pears, optional)

Base

  • Sponge cake or ladyfingers – 200g, cut into bite-sized pieces

Custard and Toppings

  • Vanilla custard – 300ml
  • Whipped cream – 200ml, lightly sweetened

Spices and Extras (optional)

  • Cinnamon, nutmeg, or star anise – a pinch for spiced fruit mix
  • Sugar and spices – to taste

Garnishes (optional)

  • Fresh cranberries
  • Thin pear slices
  • Toasted almonds or lemon zest

Instructions

  1. Prepare the fruit: Gently simmer fresh cranberries with sugar and a splash of water until they burst and form a tangy compote. Peel and thinly slice pears. Optionally, poach pear slices briefly in port wine to infuse flavor and soften texture.
  2. Soak the sponge cake: Cut sponge cake or ladyfingers into bite-sized pieces. Drizzle port wine evenly over the sponge, allowing it to soak up the liquid and become tender but not soggy.
  3. Assemble the first layers: In a clear glass trifle bowl or individual glasses, start with a layer of soaked sponge cake, then spoon a generous amount of cranberry compote on top to add tartness from the base.
  4. Add the pears and custard: Layer the soft pear slices over the cranberry compote. Carefully spread a thick, even layer of smooth vanilla custard on top, providing a creamy contrast to the fruit layers.
  5. Top with whipped cream: Finish the trifle with a generous cloud of freshly whipped cream. Smooth the surface or pipe decorative swirls for an elegant presentation.

Notes

  • Use fresh, ripe fruit for the best flavor and texture, especially pears and cranberries.
  • Don’t oversoak the sponge cake to avoid sogginess; it should remain tender but intact.
  • Chill the assembled trifle for at least 4 hours to allow flavors to meld beautifully.
  • Layer ingredients slowly and smoothly for distinct, visually appealing layers.
  • Whip cream to soft peaks for a light, airy topping; avoid over-whipping.
  • Leftover trifle keeps refrigerated up to 2 days.
  • Freezing the completed trifle is not recommended; freeze components separately if needed.
  • Serve chilled; warm fruit compote separately if desired before assembly.
  • Gluten-free sponge options can be used to make the trifle gluten-free.
  • Port wine can be substituted with grape or cranberry juice for a non-alcoholic version.

Nutrition

Keywords: cranberry trifle, pear dessert, port wine trifle, holiday dessert, layered trifle, gluten-free dessert

Find it online: https://marybaking.com/cranberry-pear-and-port-trifle/