Holiday Trifle With Pear Cranberry Compote

Ingredients

• Sponge Cake:
• 1 1/4 cups unsifted cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 large egg yolks
• 1 1/4 cups sugar
• 1 teaspoon pure vanilla
• 1/3 cup heavy cream
• 2 large egg whites
• 6 to 7 tablespoons raspberry jam
• 1/4 cup powdered sugar for decoration
• Custard Filling:
• 6 large egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 cups milk
• 2 teaspoons pure vanilla
• 1 cup heavy cream, whipped
• Pear-Cranberry Compote:
• 2 pounds firm, ripe pears
• 1 3/4 cups fresh cranberries, picked over
• 3 tablespoons granulated sugar
• 2 tablespoons raspberry jam

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag