- December 2011
- Serves 10-12
- Takes 20 minutes to make, 30 minutes to cook, plus cooling and chilling
Behold the most Christmassy trifle recipe you’ll ever see. Layers of sticky ginger cake, creamy eggnog custard and cinnamon-poached pears are topped with whipped cream and sparkling edible glitter.
Looking for something else? Take a look at lots more of our showstopper Christmas trifles.
- 44.2g (24.7g saturated)
- 57.4g (46.1g sugars)
- 350g ginger loaf cake
- 70ml dark rum
- 2 pieces of stem ginger, chopped
- 500ml double cream
- 2 tbsp icing sugar
- Gold lustre dust or gold leaf to decorate (see tip)
For the eggnog custard
- 50g golden caster sugar
- 7 large free-range egg yolks
- 4 tbsp cornflour
- 300ml whole milk
- 300ml double cream, whipped to soft peaks
- 3 tbsp advocaat liqueur
- Grating of nutmeg
For the pears
- 150g caster sugar
- 1 litre raspberry and orange juice (available from Tesco)
- 1 tbsp lemon juice
- 1 cinnamon stick
- 5 ripe but firm baby pears, such as blush, peeled and halved
- To make the custard, whisk the sugar, egg yolks and cornflour together in a bowl. Heat the milk and cream in a pan until almost boiling. Pour the mixture over the eggs and sugar, whisking constantly. Pour back into the pan and place over a gentle heat. Stir with a wooden spoon until thickened. Take off the heat, pass through a sieve, then stir through the advocaat and nutmeg. Cover the surface with cling film (to prevent a skin forming) and allow to cool, then refrigerate overnight to thicken further.
- To poach the pears, put the sugar, juices and cinnamon in a large pan over a medium heat. Stir until the sugar has dissolved. Lower in the pear halves. Bring to a simmer, then cook for 20 minutes, turning occasionally, until tender. Carefully remove from the pan and set aside to cool completely, before slicing each in half again and removing the core and stem.
- Chop the ginger loaf cake into thick slices, douse with the rum, then use to line the base of a 2 litre trifle bowl, pressing the ginger cake up against the sides. Top with the pear quarters, pressing them up the sides too, and scatter with the chopped stem ginger.
- Whip the cream together with the icing sugar until it just holds its shape. Top the pears with a layer of the custard, followed by the cream, spooning it over in pretty peaks. Decorate with gold lustre dust (see tip) before serving.
Lustre dust is used in cake decorating to give surfaces a rich shimmer and is available in cookshops or online at thecakedecoratingcompany.co.uk
You can make the poached pears and the custard the day before. Store both in the fridge (keep the pears in the syrup).
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