Icewine Fruit And Cream Trifle

Name: Icewine Fruit And Cream Trifle
Yield: Makes one 10-cup (2.5 L) trifle | Serves 10 to 12
Ingredients: ⅓ cup (80 mL) sugar; 1 large package ladyfinger biscuits; 1 tub (1 lb/450 g) mascarpone cheese, or 2 pkg (8 oz/250 g each) cream cheese, at room temperature; 1½ cups (375 mL) water; ⅓ cup (80 mL) icewine; 5 large egg yolks; ½ cup (125 mL) sugar; 1 Tbsp (15 mL) vanilla extract; 2 Tbsp (30 mL) icewine; 2 tsp (10 mL) sugar; 1 cup (250 mL) whipping cream; ½ cup (125 mL) icewine; 1 cup (250 mL) sugar; 3 apricots, pitted and diced; 2 peaches, peeled and diced; 2 Bartlett pears, peeled and diced

Preparation info

Makes one 10 cup 2.5 L ) trifle | Serves
10 to 12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This trifle is the closest to a traditional fruit and cream trifle. If icewine is not available, you can replace it with sweet Marsala wine or sweet sherry.

Ingredients

Icewine Fruits

2 Bartlett pears, peeled and diced
2 peaches, peeled and diced
3 red or black plums, pitted and diced

Dessert
Vegetarian

Method

For the icewine fruits, simmer all the fruits with the sugar and icewine, uncovered, until they are tender and the liquid has reduced by half, about 20 minutes. Cool, then chill until ready to assemble the trifle.
For the topping, whip the cream to soft peaks and stir in the sugar and icewine. Chill until ready to assemble.
For the cream filling, whip