When desserts have multiple layers, like this Caramelized Pear Trifle, sign me up!

WHAT IS A TRIFLE?

Trifle is an English dessert that usually includes alcohol-soaked cake, beneath layers of custard, fruit and whipped cream. There are many different ways to compose a trifle, but the key is for all of those beautiful ingredients to be layered in a glass bowl so they are visible to those who will be eating it.

THE LAYERS OF THIS CARAMELIZED PEAR TRIFLE

This may not be your traditional trifle, but nothing I do is traditional, so you’ll have to excuse me as I add my own flair to my recipes. This trifle includes four delicious layers – a winter spiced pear cake, gooey caramelized pears, a crunchy walnut crumble and fluffy vanilla whipped cream.

Winter Spiced Pear Cake – This cake is one of my favourites, as it’s actually completely vegan (if you want to make it on it’s own), and gluten-free! I add ginger, cinnamon and nutmeg, to give it that warm, cozy, winter appeal.

Caramelized Pears – You can’t have a caramelized pear trifle without caramelized pears! Finely diced pears warmed with brown sugar and cinnamon – these pears are to-die-for in this trifle, and on their own…by the spoonful!

Crunchy Walnut Crumble – Dessert isn’t dessert without a crunch factor, and this is it. Toasted walnuts tossed with melted butter and sugar bring this dessert to life!

Vanilla Whipped Cream – The perfect and prettiest topping to finish it all off!

HOW TO MAKE THIS DESSERT FULLY VEGAN

The cake itself is actually a fully vegan cake, so if you would like to keep this dessert vegan, follow the instructions below:

1. Make the cake layer in the exact same way.
2. For the caramelized pear and crunchy walnut layers – substitute regular butter for vegan butter.
3. For the whipped cream, use canned coconut milk that has been chilling in the fridge for at least 24 hours, instead of whipping cream. Scoop the top, solid milk from the can and whip in the same manner as the recipe suggests!

THE PERFECT TIME TO MAKE THIS TRIFLE

When I think of pears, I often think of winter and warm spices. This trifle would definitely be a kick-ass dessert to serve during any fall or winter holiday – Thanksgiving, Christmas, New Year’s – you name it! Each individual component can be made the day before and then assembled prior to serving. This is definitely a dessert that feeds a crowd!

OTHER DELICIOUS LAYERED DESSERTS YOU MUST TRY:

Vegan Coconut Panna Cotta with a Mango Compote (made in individual serving cups!)

Dark Chocolate Almond Butter Bars (what’s better than nut butter + chocolate?!)

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Caramelized Pear Trifle

*I highly recommend reading through this recipe in full first, before making.

Serving size: 8-10

Prep time: 45 minutes

Cook time: 35 minutes

Ingredients

For the spiced cake layer:

• 1 cup full-fat, canned coconut milk
• 1 tbsp apple cider vinegar
• 3/4 cup brown sugar, packed
• 1 banana, mashed
• 2 tsp vanilla
• 2 cups gluten-free flour, plus 1 tbsp for dusting cake pans, I use Bob’s Red Mill
• 1 tsp cinnamon, separated
• 1/2 tsp dried ginger
• 1/4 tsp nutmeg
• 1 tsp salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda

For the caramelized pear layer:

• 2 tbsp unsalted butter (or vegan butter)
• 4 pears, small dice (I like to use Bartlett)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon powder
• pinch of salt

For the crunchy walnut layer:

• 1 cup walnuts, chopped into small pieces
• 2 tbsp unsalted butter (or vegan butter), melted
• 1 tbsp brown sugar
• pinch of salt

For the vanilla whipped cream layer:

• 2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tbsp pure vanilla extract

Instructions

For the spiced cake layer:

1. Preheat oven to 350 degrees Fahrenheit and prepare two, six-inch cake pans by buttering, lining the bottom with parchment, and dusting with some of the gluten free flour.
2. Stir the apple cider vinegar into the coconut milk and set aside.
3. Using a stand mixer or a hand mixer, beat together the brown sugar, banana and vanilla in a large bowl until combined.
4. In a separate, medium bowl, sift the flour, cinnamon, ginger, nutmeg, salt, baking powder and baking soda.
5. In a few additions, alternate between adding the dry ingredients and coconut milk to the banana mixture, beating until combined and smooth.
6. Divide batter evenly between pans and bake for 25-30 minutes, or until inserted toothpick comes out clean.
7. Let cool in pan for 5 minutes and then transfer to wire rack to finish cooling.

For the caramelized pear layer:

1. Place all ingredients in a saucepan over medium-low heat and cook until the pears are soft, approximately 10 minutes. Remove from heat and set aside while preparing the remainder of the ingredients.

For the crunchy walnut layer:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place walnuts on a parchment lined baking sheet and toast in the oven for 5-10 minutes, watching very carefully – they burn quickly! Remove when they are starting to look a bit more brown in colour and they become fragrant.
3. Mix the walnuts with the melted butter, brown sugar and a pinch of salt and set aside.

For the vanilla whipped cream layer:

1. Place a large bowl and beaters into the freezer for at least 15 minutes.
2. Pour the heavy whipping cream into the cold bowl and beat on medium-high speed with the cold beaters, until soft peaks form. Add in the powdered sugar and beat again until medium peaks form (about 1-2 minutes in total). Add the vanilla and beat until just combined.

To assemble this Caramelized Pear Trifle:

1. Slice the cake rounds into cubes and place 3/4 of them on the bottom of your glass trifle bowl.
2. Spoon over half of the caramelized pears.
3. Sprinkle half of the crunchy walnuts.
4. Top with half of the whipped cream.
5. Repeat steps 1-4 with the remaining ingredients and finish it off with a dusting of cinnamon on top! Enjoy!

I recommend serving this trifle immediately. It can be stored in the fridge for up to two days.