Showstopping Holiday Trifle Recipe

This classic British Christmas pudding is easily adaptable and universally beloved. Layer it up in a 1 ½-quart decorative glass bowl for a stunning centerpiece.

1. Pound Cake

This recipe from Ina Garten is widely believed to be the perfect pound cake. Once cooled, sliced, and de-crusted, this will make the base of your trifle.

Ingredients:
Baking spray with flour
1⁄4 cup demerara or turbinado sugar
3 cups sifted cake flour
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
2 1⁄2 cups granulated sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 vanilla bean
2 teaspoons grated orange zest
1 cup heavy cream

Method: Place a rack in the center of the oven; do not preheat. Spray a 12-cup tube pan with baking spray. Sprinkle demerara sugar to coat pan. In a bowl, sift cake flour and salt three times. Set aside. Beat butter and granulated sugar with a paddle attachment on medium for 5 minutes, until pale and fluffy. Reduce speed and add eggs one a time, mixing well after each. Mix in vanilla extract, vanilla seeds, and orange zest. Add of the flour mixture then half of the cream at a time, alternating, until all mixture is added. Scrape down the bowl to mix thoroughly. Increase speed back to medium and beat for 3 minutes, until batter is light and fluffy. Pour batter into pan, smooth the top, and place in the oven. Set oven to 350 F and bake 50-55 minutes, until a toothpick comes out clean. Cool for 30 minutes. Remove cake to a baking rack to cool completely.

2. Fresh Fruit

Wash 2 cups of raspberries and 2 cups of strawberries. De-stem and halve strawberries. You can also get creative and choose your own fruit. Many trifles also include Jell-O here instead or in addition.

3. Crème Anglaise

This recipe will make 2 1⁄2 cups of crème anglaise. You’ll want to use around 2 cups total. You can skip this step by buying custard.

Ingredients:
2 vanilla beans
1 cup whole milk
1 cup heavy cream
6 egg yolks
1/2 cup sugar

Method: Split vanilla bean pods and scrape out the pulp; add to a pan with milk and cream. Cover and bring to a boil. Let rest for at least 10 minutes. Whisk egg yolks and sugar together in a saucepan, until creamy and pale. Slowly add 1/4 of the cream mixture while whisking constantly to warm up egg yolks, then add the rest of the cream. Set pan over medium heat, whisking swiftly, and cook until it thickens slightly and lightens. To test: If you have a thermometer, it should reach 180 degrees; if not, it should coat a wooden spoon and hold a track when you run a finger through it. Remove from heat and let rest for a few minutes. Strain into a small bowl and set in an ice water bath, stirring until cool. Cover and chill until ready to assemble.

4. Whipped Cream

Ingredients:
2 cups heavy whipping cream
1⁄4 cup powdered sugar
1 teaspoon vanilla extract

Method: Beat ingredients in a medium bowl, until stiff peaks form. Refrigerate until ready to assemble.

5. Assembly

Cut your pound cake into 1⁄2-inch slices and trim crusts. Fit the pieces snugly into the bottom of your trifle bowl. Halve strawberries and arrange around the edge of the bowl, cut side facing outward. Add of raspberries in a layer over the cake. Follow with of the custard. Repeat to add two more layers of fruit and custard. Top with whipped cream.

Now that you have a showstopping dessert, make sure your dining room is just as impressive with these elegant holiday table ideas.