Mary Berry Pear Trifle​ Recipe

This indulgent Mary Berry Pear Trifle is made with tender poached pears, sponge fingers (ladyfingers), apricot jam, thick vanilla custard, and fresh whipped cream. This recipe creates a rich and velvety dessert that perfectly balances the sweet fruit with creamy, luxurious layers. It is an impressive centerpiece perfect for a festive holiday gathering or a special Sunday lunch, making enough to serve a large crowd.

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Mary Berry Pear Trifle Ingredients

For the Pears and Base:

• 6 ripe pears, peeled, cored, and quartered
• 2 cups water
• 1/2 cup granulated sugar
• 1 strip of lemon zest
• 10-12 sponge fingers (ladyfingers)
• 1/3 cup apricot jam
• 3 tablespoons sherry or pear juice (for soaking)

For the Custard:

• 2 cups whole milk
• 1/2 cup heavy cream (double cream)
• 4 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch (cornflour)
• 1 teaspoon vanilla extract

For the Topping:

• 1 1/4 cups heavy cream (double cream), chilled
• 1/4 cup toasted flaked almonds

How To Make Mary Berry Pear Trifle

1. Poach the pears: Place the water, sugar, and lemon zest in a saucepan over medium heat. Stir until the sugar dissolves. Add the pears and simmer gently for 10-15 minutes until tender. Remove the pears with a slotted spoon and let them cool. Reserve the poaching liquid.
2. Prepare the sponge base: Spread the apricot jam generously over the sponge fingers. Sandwich them together in pairs (if using flat sponges) or simply arrange them at the bottom of a large glass trifle bowl.
3. Soak the sponges: Mix the sherry with 3 tablespoons of the cooled pear poaching liquid (or use just the liquid for a non-alcoholic version). Sprinkle this mixture evenly over the sponge fingers.
4. Arrange the fruit: Cut the cooled poached pears into smaller chunks. Scatter them evenly over the soaked sponge layer.
5. Make the custard: In a saucepan, heat the milk and 1/2 cup heavy cream until it is hot but not boiling. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and vanilla until smooth.
6. Thicken the custard: Pour the hot milk mixture over the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
7. Layer and cool: Pour the thick custard over the fruit and sponge layer. Cover the surface directly with plastic wrap (to prevent a skin from forming) and let it cool completely. Then, refrigerate until set.
8. Add the topping: Just before serving, whip the remaining 1 1/4 cups of heavy cream until soft peaks form. Spoon or pipe the cream over the set custard. Sprinkle with the toasted flaked almonds.

Recipe Tips

• Cool the Custard: It is crucial to let the custard cool before adding the whipped cream topping. If the custard is still warm, the cream will melt and the layers will become messy.
• Use Ripe Pears: Choose pears that are ripe but firm. If they are too hard, they won’t absorb the poaching liquid well. If they are too soft, they may turn into mush while cooking.
• Toast the Almonds: Toasting the almonds in a dry pan for 2-3 minutes releases their natural oils. This adds a necessary crunch and nutty flavor that contrasts with the soft creamy layers.
• Make it Ahead: Trifle tastes better after it sits. Assemble the sponge, fruit, and custard layers the day before serving. This allows the flavors to meld together. Add the whipped cream just before serving.

What To Serve Mary Berry Pear Trifle

This trifle is a substantial dessert that stands on its own. Because it is rich and creamy, it pairs best with beverages that can cut through the sweetness. Serve it with a hot cup of black coffee, Earl Grey tea, or a small glass of dessert wine like Sauternes or a sweet sherry. If you want to add a little extra texture on the side, a simple crisp shortbread cookie is a nice accompaniment.

How To Store Mary Berry Pear Trifle Leftovers

• Refrigerate: Cover the trifle bowl tightly with plastic wrap or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3 days. Note that the sponge fingers will become softer the longer they sit.
• Freeze: Do not freeze this trifle. The custard can separate and become watery, and the whipped cream will lose its texture when thawed. It is best enjoyed fresh or refrigerated.

Mary Berry Pear Trifle Nutrition Facts

Serving Size: 1 slice (approx. 1/8 of recipe)

• Calories: 420 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 165mg
• Sodium: 85mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 6g

Frequently Asked Questions

• Can I use canned pears instead of fresh? Yes, you can use canned pear halves in juice or syrup to save time. Drain them well before using. You can use the juice from the can to soak the sponge fingers instead of making a poaching liquid.
• Can I make this alcohol-free? Absolutely. Simply omit the sherry. Use the pear poaching liquid or a little bit of apple juice to soak the sponge fingers. It will still be delicious and moist.
• My custard is too thin, what happened? You may not have cooked it long enough. Custard containing cornstarch needs to come to a gentle boil to activate the thickening agent. Be sure to stir constantly while it bubbles gently for a minute or two.

Try More Recipes:

• Mary Berry​ Black Forest Trifle Recipe
• Mary Berry Tiramisu Trifle​ Recipe
• Mary Berry Sherry Trifle​ Recipe