Roasted Pear and Amaretto Trifle Recipe

Name: Roasted Pear and Amaretto Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups heavy whipping cream; 1 1/4 cups whole milk; 1 1/4 cups sugar; 4 large egg yolks; 1/2 cup all purpose flour; 2 tablespoons amaretto or other almond liqueur; 2 teaspoons vanilla extract; Pinch of salt; 8 firm but ripe Bosc pears (about 3 1/4 pounds), peeled, halved lengthwise, cored; 1/3 cup sugar; 2 tablespoons fresh lemon juice; 56 (about) day-old soft ladyfingers (from about three 3-ounce packages); 1 1/2 cups coarsely crushed amaretti cookies (Italian macaroons)* or almond macaroons (about 4 ounces); 3/4 cup apricot fruit spread (100% spreadable fruit) or apricot preserves; 4 tablespoons brandy; 4 tablespoons amaretto or other almond liqueur; 2 cups chilled whipping cream; 1/4 cup powdered sugar; 1 tablespoon vanilla extract; 1/4 cup sliced almonds, toasted; Fresh mint sprigs (optional)

Try this homemade Roasted Pear and Amaretto Trifle recipe the whole family will love. Made with heavy whipping cream, milk, sugar and egg yolks. Easy st…

This Roasted Pear and Amaretto Trifle relies on simple, everyday ingredients such as heavy whipping cream, whole milk, sugar and large egg yolks. It comes together quickly and makes 4 servings, at about 2021 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 1/2 cups heavy whipping cream
1 1/4 cups whole milk
1 1/4 cups sugar
4 large egg yolks
1/2 cup all purpose flour
2 tablespoons amaretto or other almond liqueur
2 teaspoons vanilla extract
Pinch of salt
8 firm but ripe Bosc pears (about 3 1/4 pounds), peeled, halved lengthwise, cored
1/3 cup sugar
2 tablespoons fresh lemon juice
56 (about) day-old soft ladyfingers (from about three 3-ounce packages)
1 1/2 cups coarsely crushed amaretti cookies (Italian macaroons)* or almond macaroons (about 4 ounces)
3/4 cup apricot fruit spread (100% spreadable fruit) or apricot preserves
4 tablespoons brandy
4 tablespoons amaretto or other almond liqueur
2 cups chilled whipping cream
1/4 cup powdered sugar
1 tablespoon vanilla extract
1/4 cup sliced almonds, toasted
Fresh mint sprigs (optional)

1
Combine cream and milk in medium saucepan; bring to simmer.
2
Remove from heat.
3
Whisk sugar, egg yolks, flour, amaretto, vanilla, and salt in large bowl until smooth (mixture will be thick and pasty).
4
Gradually whisk hot cream mixture into yolk mixture.
5
Return mixture to saucepan.
6
Whisk over medium heat until pastry cream boils, thickens and is smooth, about 6 minutes.
7
Transfer pastry cream to bowl.
8
Press plastic wrap directly onto surface of pastry cream; refrigerate overnight.
9
Position rack in center of oven and preheat to 400F.
10
Toss pear halves, 1/3 cup sugar, and lemon juice in large bowl.
11
Place pears, cut side down, on heavy large rimmed baking sheet; pour sugar mixture from bowl over pears.
12
Roast pears until tender and golden brown in spots, turning occasionally, about 40 minutes.
13
Cool.
14
Cut pears into 1/2-inch pieces; place in bowl along with any juices from baking sheet.
15
(Pears can be made 1 day ahead.
16
Cover and chill.)
17
Arrange 13 to 14 ladyfingers in bottom of 8-inch-diameter, 3-quart trifle bowl, trimming to fit tightly.
18
Sprinkle 1/2 cup crushed amaretti cookies over.
19
Dot with 1/4 cup fruit spread.
20
Top with 1 cup roasted pears.
21
Drizzle 1 tablespoon brandy and 1 tablespoon amaretto over.
22
Spread 1 cup pastry cream over.
23
Repeat layering 2 more times with ladyfingers, amaretti cookies, fruit spread, pears, brandy, amaretto, and pastry cream.
24
Top with 13 to 14 ladyfingers; sprinkle with remaining brandy and amaretto.
25
Spread remaining pastry cream over top.
26
Cover and refrigerate until cold, about 4 hours.
27
Beat cream, powdered sugar, and vanilla in large bowl until peaks form.
28
Spread 1 1/2 cups whipped cream over top of trifle.
29
Spoon remaining whipped cream into pastry bag fitted with medium star tip.
30
Pipe whipped-cream rosettes around top of trifle.
31
Garnish with sliced almonds and mint sprigs, if desired.
32
Refrigerate up to 6 hours.
33
Amaretti cookies are available at Italian markets and some supermarkets.

2021

kcal

Calories

148

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups heavy whipping cream, 1 1/4 cups whole milk, 1 1/4 cups sugar, 4 large egg yolks, and more.

Yes, Roasted Pear and Amaretto Trifle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2021 kcal
Category
General

Eats Now Editorial Team

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