Cat Cora - Traditional Holiday Trifle

Cat Cora - Traditional Holiday Trifle
Trifles are a crowd pleasing dessert with gorgeous layers.


  • 3 cups Creme (recipe below) 
  • 1 Prepared pound cake about 12 ounces, crusts trimmed
  • 1/3 cup Amaretto
  • 4 pears poached and sliced into wedges.
  • 4 cups fresh raspberries
  • 1/4 cup confectioners' sugar
  • Fresh raspberries and mint leaves for decoration
  • Toasted almonds (no skin) for garnish


  • 2 c heavy cream
  • 1/2 c confectioner’s sugar
  • 1 t vanilla extract
  • 1 t vanilla bean, scraped

Cat Cora – Christmas Trifle - Home & Family


1. In a medium bowl, 2 cups cream with the confectioner's sugar until stiff peaks form. Set aside.

2. In a separate mixing bowl toss the berries with 2 tablespoons Marsala, stirring to bruise the berries slightly.

3. To assemble the trifle cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl),

4. Drizzle or sprinkle the cake layer with Amaretto. Layer 1/3 of the pears and raspberries over the top of the cake, followed by 1/3 of the Creme. Repeat the process, layering the remaining ingredients.


Note: You would need to make a lot of this for a big trifle.

1. Beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner’s sugar and vanilla and continue beating until thickened and smooth. 

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