I can\u2019t think of a dessert that satisfies on as many levels as a classic English trifle: rum or
brandy-soaked ladyfingers stacked between fluffy layers of velvety soft custard, intense
bursts of preserved fruit between clouds of whipped cream, all topped off with slivered nuts
or shavings of unadulterated chocolate. Mmmmm\u2026.
Anna Olson, host of Food Network Canada\u2019s new dessert show Sugar, has taken the classic
trifle and given it a holiday twist, subbing in eggnog and mascarpone cheese for the
traditional \u201ccustard\u201d base and fragrant stewed cherries.
Step 1: For the stewed cherries, simmer
4 cups of frozen cherries with 1 cup of
sugar and 2 cinnamon sticks for 20
minutes. Whisk 2 Tbsp cornstarch with 3
Tbsp cold water and stir into cherries.
Remove cinnamon sticks and set aside. The
mixture will thicken once cooled.
Step 2: For the eggnog portion of the
trifle filling, separate 5 eggs and add
them to a large bowl. Then add \u00bd cup of
Step 6: Whisk egg yolks with sugar,
rum, lemon juice and nutmeg over a pot
of simmering water until doubled in
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