Pear Zuppa Inglese
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 34 cup pear juice (or pear nectar)
- 14 cup golden rum
- 44 dry italian ladyfingers (savoiardi)
- 4 ripe pears, peeled, cored, and cut into 3/4-inch dice (Bartlett, Anjou, or Comice)
- 12 pint fresh raspberry
- 3 12 cups eggnog
- 23 cup sliced almonds, toasted
- In a chilled mixing bowl, whip the cream, powdered sugar, and vanilla using an electric mixer on high speed until the cream is stiff.
- In a shallow bowl, combine the pear nectar and rum.
- One at a time, dip the ladyfingers into the pear nectar (do not soak) and stand them in a 3-quart trifle--you will need about 20 ladyfingers.
- Dip 8 more ladyfingers in the nectar, and break them up into the bowl.
- Top with half of the pears and raspberries and 8 more dipped and broken ladyfingers.
- Slowly pour half of the eggnog over the pear-ladyfinger layer.
- Spread with half of the whipped cream and sprinkle with 1/3 cup almonds.
- Repeat with the remaining pears and raspberries, ladyfingers (dipped and broken), and eggnog.
- Spread with the remaining whipped cream.
- Sprinkle with the remaining almonds.
- Garnish with fresh raspberries, if desired.
- Loosely cover with plastic wrap and refrigerate for at least 8 hours.
heavy cream, powdered sugar, vanilla, pear juice, golden rum, italian ladyfingers, bartlett, fresh raspberry, eggnog, almonds
Taken from www.food.com/recipe/pear-zuppa-inglese-140948 (may not work)