Serves: 10-12

Prep Time: 1 ½ hours | Resting Time: 2 hours | Assembly Time: 45 minutes | Total Time: 4 hours 15 minutes 

For the Vanilla Cake:

• 1 cup unsalted butter, at room temperature
• 1 ½ cups granulated white sugar
• 4 large eggs, at room temperature
• 1 cup milk, 2%
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt

For the Custard:

• 2 cups milk, 2%
• 4 large eggs, at room temperature
• 2/3 cup granulated white sugar
• 5 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 3 tablespoons unsalted butter, at room temperature

For the Mulled Wine and Pears:

• 750mL Narrative Non-Fiction
• 2 cups water
• ¼ cup granulated white sugar
• 2 cinnamon sticks, whole
• 1 star anise, whole
• 5 cloves, whole
• 3 to 4 strips of orange peel
• ¼ cup orange juice
• 8 bosc pears, peeled

For the Whipped Cream:

• 2 cups whipping cream, 35%
• 2 tablespoons granulated white sugar

Directions:

For the Vanilla Cake:

1. Preheat the oven to 350 degrees F. Line a 9×13-inch baking tray with parchment paper. Butter and flour the sheet pan and set aside.
2. Add the butter and sugar to a stand mixer and beat for 3 minutes, until fluffy. Scrpae down the bowl to ensure everything is thoroughly mixed.
3. Add one egg at a time to the mixer, incorporating the eggs into the butter mixture. Once incorporated, add the milk and vanilla and mix to combine.
4. In a medium bowl, combine the flour, baking powder and salt, then add the dry mixture to the butter mixture. Beat until just incorporated.
5. Spread the batter into an even layer on the floured and buttered sheet pan. Bake in the centre of the oven for 20 to 22 minutes, or until a toothpick inserted into the centre comes out clean.
6. Once cooked, let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

For the Custard:

1. Heat the milk in a medium-sized pot over medium heat to just below a simmer. In a separate bowl, combine the eggs, sugar, and cornstarch and whisk to combine.
2. Use a ladle to scoop about ½ cup of milk into the egg mixture, whisking as the milk is added. This will temper the eggs. Add another ½ cup and whisk to combine before pouring the egg mixture directly into the pot.
3. Whisk the custard constantly over medium heat for 3 to 4 minutes, until thickened and bubbling. Remove from the heat and strain to remove any lumps. Place the custard into a bowl and cover with plastic wrap. Transfer to the refrigerator to cool while you poach the pears.

For the Mulled Wine and Pears:

1. Add the wine, water, sugar, spices, orange peel, and orange juice to a medium-sized pot and heat over medium-high heat.
2. Once simmering, add the peeled pears to the wine and poach for 30 minutes, or until a knife inserted into the pear goes in smoothly. Ensure that you turn the pears occasionally in the wine so that they poach evenly.
3. Once tender, remove from the heat and let the pears sit in the mulled wine for 30 minutes. After 30 minutes, remove from the pot and place in a shallow bowl to cool before placing in the refrigerator to cool completely.
4. Reserve the mulled wine for serving with the trifle

For the Whipped Cream:

1. In a large bowl, add the whipped cream and sugar and beat until stiff peaks form. Place into a piping bag and set aside.

To Assemble (Using a 7.5-inch Trifle Dish):

1. Invert your trifle dish onto the sponge cake. Use a sharp knife to cut out two rounds of cake that are the size of the trifle dish. Trim each round as needed to fit in the trifle dish. Clean the edge and interior of the trifle dish as needed and set aside.
2. Slice 7 of the pears in half lengthwise. Reserve 1 whole pear and one half of a pear for the final garnish. Use a spoon to carefully remove the core. Use a knife to remove the stems. Repeat for all the pears and set aside.
3. Add half of the custard into the bottom of a trifle dish. Spread into an even layer.
4. Add one round of trimmed sponge cake on top of the custard and press down gently.
5. Arrange the pears, cut side facing out, around the edge of the trifle dish.
6. Pipe half of the whipped cream between the pears and on top the cake. Spread into an even layer. This will help hold the pears upright in the dish.
7. Chop any remaining pears into 2-cm cubes and place them in an even layer on top of the whipped cream in the centre of the pears.
8. Top the pears with the remaining custard. Spread into an even layer.
9. Top the custard with the remaining round of trimmed sponge cake and press down gently.
10. Spread the remaining whipped cream on top of the sponge cake. Use an offset spatula to create a design if desired.
11. Arrange the whole pear and half of the pear on top of the trifle.
12. Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving.
13. To serve, use a large spoon to scoop out all the layers of trifle and place in bowls for individual servings. Serve immediately with glasses of warm mulled wine and enjoy!

To Assemble (in Individual Glasses- Serves 8):

1. Invert your glass onto the sponge cake. Use a sharp knife to cut out rounds of the cake that are the size of the glass. Repeat 8 times and trim the sponge cake as needed to fit in the glasses.
2. Slice the pears in half lengthwise. Use a spoon to carefully remove the core. Cut two of the pear halves into thin strips and set aside. Chop all the remaining pears into 2-cm cubes. Set aside.
3. Divide the custard evenly amongst all 8 glasses. Spread into an even layer at the bottom of each glass.
4. Top the custard with a round of sponge cake and press down gently.
5. Divide the chopped pears evenly amongst all the glasses and spread into an even layer.
6. Top the pears with the whipped cream and spread into an even layer. Decorate as desired.
7. Place 2 to 3 slices of pear on top of each glass as a garnish.
8. Cover all the glasses with plastic wrap and refrigerate for 2 hours before serving with glasses of warm mulled wine. Enjoy!

Recipe Notes:

• To make this recipe easier, you can purchase a vanilla cake or sponge cake from the grocery store as a quick alternative.
• You can make the vanilla cake, custard, and poached pears a day in advance. Keep covered in plastic wrap in the refrigerator until ready to assemble.
• Whip the whipped cream right before assembling to help the trifle layers stay in place.