Magnificent Trifle

Name: Magnificent Trifle
Prep time: 20 min
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: British
Ingredients: ½ tsp (2 mL) vanilla extract; 1 Tbsp (15 mL) superfine sugar; 8 slices pound cake or 1 dozen ladyfingers, broken in pieces; 8 slices pound cake or 1 dozen ladyfingers, broken in pieces; 8 pear halves in syrup, drained; ¼ cup (50 mL) pear liqueur; Ready-made or store-bought caramel sauce; Ready-made or store-bought caramel sauce; ½ cup less 1 Tbsp (100 mL) granulated sugar; ¼ cup (50 g) pine nuts; 2 Tbsp (30 mL) granola; 2 Tbsp (30 mL) water; 2 Tbsp (30 mL) mascarpone; ¾ cup (175 mL) whipping cream

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Caramel

By Trish Deseine

Published 2006

About

This recipe comes from a favorite hotel (hotel costes), which has been a long-standing enthusiast of this typically English dessert, it’s almost as good as their crépes and certainly generous enough to feed a large group of catwalk models for one week.

Ingredients

For the caramel

¼ cup (50 g) pine nuts
½ cup less 1

Europe
United Kingdom
Dessert
Vegetarian
Mediterranean

Method

For the caramel, toast the pine nuts in a dry skillet and set aside to cool. Make a caramel with the sugar and water. Toss together the toasted pine nuts and granola and spoon 4 mounds onto a silicone baking sheet liner or parchment paper. Pour over the caramel. Spread out into nice rounds and leave to set.

In a bowl, combine the cream, mascarpone