Pear Zuppa Inglese
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 236.59 ml heavy cream
- 44.37 ml powdered sugar
- 4.92 ml vanilla extract
- 177.44 ml pear juice (or pear nectar)
- 59.14 ml golden rum
- 44 dry italian ladyfingers (savoiardi)
- 4 ripe pears, peeled, cored, and cut into 3/4-inch dice (Bartlett, Anjou, or Comice)
- 236.59 ml fresh raspberry
- 828.06 ml eggnog
- 157.80 ml sliced almonds, toasted
directions
- In a chilled mixing bowl, whip the cream, powdered sugar, and vanilla using an electric mixer on high speed until the cream is stiff.
- In a shallow bowl, combine the pear nectar and rum.
- One at a time, dip the ladyfingers into the pear nectar (do not soak) and stand them in a 3-quart trifle--you will need about 20 ladyfingers.
- Dip 8 more ladyfingers in the nectar, and break them up into the bowl.
- Top with half of the pears and raspberries and 8 more dipped and broken ladyfingers.
- Slowly pour half of the eggnog over the pear-ladyfinger layer.
- Spread with half of the whipped cream and sprinkle with 1/3 cup almonds.
- Repeat with the remaining pears and raspberries, ladyfingers (dipped and broken), and eggnog.
- Spread with the remaining whipped cream.
- Sprinkle with the remaining almonds.
- Garnish with fresh raspberries, if desired.
- Loosely cover with plastic wrap and refrigerate for at least 8 hours.
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