Ana Olson's Holiday - Trifle

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Making Eggnog Trifle with Anna Olson

By Anna Olson with Lynne Valeriote
I can’t think of a dessert that satisfies on as many levels as a classic English trifle: rum or
brandy-soaked ladyfingers stacked between fluffy layers of velvety soft custard, intense
bursts of preserved fruit between clouds of whipped cream, all topped off with slivered nuts
or shavings of unadulterated chocolate. Mmmmm….
And no wonder why trifle is so delicious – it’s been evolving since the late 1500’s. That’s
quite a legacy of layers.
Anna Olson, host of Food Network Canada’s new dessert show Sugar, has taken the classic
trifle and given it a holiday twist, subbing in eggnog and mascarpone cheese for the
traditional “custard” base and fragrant stewed cherries.
This make-ahead dessert is perfect for the holidays because while it sits in the fridge, its
flavours harmonize.
Enjoy!
Here’s how to make it. Full recipe follows:
Step 1: For the stewed cherries, simmer

4 cups of frozen cherries with 1 cup of
sugar and 2 cinnamon sticks for 20
minutes. Whisk 2 Tbsp cornstarch with 3
Tbsp cold water and stir into cherries.
Remove cinnamon sticks and set aside. The
mixture will thicken once cooled.
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Step 2: For the eggnog portion of the

trifle filling, separate 5 eggs and add
them to a large bowl. Then add ½ cup of
sugar.
Step 3: Add 1½ tablespoons of fresh

lemon juice to bowl.
Step 4: Add 1½ teaspoons of nutmeg.
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Step 5: Add ¼ cup of rum.
Step 6: Whisk egg yolks with sugar,

rum, lemon juice and nutmeg over a pot
of simmering water until doubled in
volume.
Step 7: Keep whisking until the mixture

has thickened. Remove from heat and cool
completely.
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Step 8: For the soaking liquid (for the

ladyfinger biscuits) pour ¾ of a cup of
sugar with ¾ of a cup of water into a
small saucepan.
Step 9: Add ¼ of a cup of rum to sugar-

water mixture and then 1 tablespoon of
vanilla.
Step 10: Bring to a boil and remove

from heat once the sugar dissolves.
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Step 11: Continue the filling by

measuring 1 cup of whipping cream.
Step 12: Pour into a large metal bowl.
Step 13: In a separate bowl, whip cream

with a whisk.
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Step 14: Keep whisking until it thickens.
Step 15: Add 1 tablespoon vanilla.
Step 16: Whisk to incorporate vanilla

into cream - it should be thick.
Page 6

Step 17: Add mascarpone cheese into

cooled egg yolk mixture.
Step 18: Combine thoroughly.
Step 19: Pour whipped cream into

mascarpone egg mixture.
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Step 20: Combine thoroughly. Chill until

ready to assemble.
Step 21: Measure another cup of

whipped cream and pour into bowl.
Step 22: Add 2 teaspoons sugar.
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Step 23: Add 1 tablespoon of vanilla.
Step 24: Add 2 tablespoons brandy. Chill

until ready to assemble.
Step 25: Dip ladyfinger biscuits into

cooled soaking liquid.
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Step 26: Line a flat-bottomed glass bowl

with the dipped ladyfingers.
Step 27: Pour one-third of the

mascarpone filling onto ladyfingers.
Step 28: Spread filling evenly over

biscuits.
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Step 29: Pour cooled cherry mixture

overtop filling and spread evenly.
Step 30: Place a second layer of biscuits

over cherries.
Step 31: Repeat process with second

layer of filling and cherries.
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Step 32: Repeat layered process again.
Step 33: Top with final layer of cherries.
Step 34: Top with an even layer of

whipped cream.
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Step 35: Using a rasp shave good

quality chocolate over whipped cream.
Step 36: Top with a dollop of cherries.
Step 37: Then garnish with cinnamon

sticks.
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Step 38: Look at that smile. You’ll be

proud, too.
Full Recipe:
Eggnog Trifle
Yield: 6
Ingredients:
For Cherries:
4 cups frozen sweet cherries
1 cup sugar
2 cinnamon sticks
2 tablespoons cornstarch
3 tablespoons water
For Filling:
5 egg yolks
½ cup sugar
1/4 cup rum
1 ½ tablespoon lemon juice
1 ½ teaspoons nutmeg
1 cup whipping cream
1 tablespoon vanilla extract
16 oz mascarpone cheese
For Whipped Cream:

1 cup whipping cream
2 teaspoons sugar
1 tablespoon vanilla
2 tablespoons brandy
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For Soaking Liquid:
¾ cup sugar
¾ cup water
¼ cup rum
1 tablespoon vanilla
1 package ladyfinger biscuits
Directions:
For Cherries:
Simmer fruit with sugar and cinnamon sticks for 20 minutes. Whisk cornstarch with 3 Tbsp
cold water and stir into cherries. Remove cinnamon sticks and set aside.
For Filling:
Whisk egg yolks with sugar, rum, lemon juice and nutmeg over a pot of simmering water
until doubled in volume. Remove from heat. In a separate bowl, whip cream with vanilla.
Whisk mascarpone into egg mixture and fold in whipped cream. Chill until ready to
assemble.
For Whipped Cream:

Whip cream to soft peaks and add sugar and brandy and chill.
For Soaking Liquid:

Heat sugar, water, rum and vanilla until a simmer is reached. Cool to room temperature.
To Assemble:
In a trifle dish or individual cups, dip ladyfinger biscuits in soaking liquid and line bottom of
dish. Cover with one third of mascarpone filling and spoon one third of cherries. Repeat
process two more times. Top with whipped cream and garnish with chocolate shavings, if
you wish. Chill until ready to serve.
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Ana Olson's Holiday - Trifle

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Making Eggnog Trifle with Anna Olson

Here’s how to make it. Full recipe follows:

Step 1: For the stewed cherries, simmer

Making Eggnog Trifle with Anna Olson

Step 2: For the eggnog portion of the

Step 3: Add 1½ tablespoons of fresh

Step 4: Add 1½ teaspoons of nutmeg.

Making Eggnog Trifle with Anna Olson

Step 5: Add ¼ cup of rum.

Step 6: Whisk egg yolks with sugar,

Step 7: Keep whisking until the mixture

Making Eggnog Trifle with Anna Olson

Step 8: For the soaking liquid (for the

Step 9: Add ¼ of a cup of rum to sugar-

Step 10: Bring to a boil and remove

Making Eggnog Trifle with Anna Olson

Step 11: Continue the filling by

Step 12: Pour into a large metal bowl.

Step 13: In a separate bowl, whip cream

Making Eggnog Trifle with Anna Olson

Step 14: Keep whisking until it thickens.

Step 15: Add 1 tablespoon vanilla.

Step 16: Whisk to incorporate vanilla

Making Eggnog Trifle with Anna Olson

Step 17: Add mascarpone cheese into

Step 18: Combine thoroughly.

Step 19: Pour whipped cream into

Making Eggnog Trifle with Anna Olson

Step 20: Combine thoroughly. Chill until

Step 21: Measure another cup of

Step 22: Add 2 teaspoons sugar.

Making Eggnog Trifle with Anna Olson

Step 23: Add 1 tablespoon of vanilla.

Step 24: Add 2 tablespoons brandy. Chill

Step 25: Dip ladyfinger biscuits into

Making Eggnog Trifle with Anna Olson

Step 26: Line a flat-bottomed glass bowl

Step 27: Pour one-third of the

Step 28: Spread filling evenly over

Making Eggnog Trifle with Anna Olson

Step 29: Pour cooled cherry mixture

Step 30: Place a second layer of biscuits

Step 31: Repeat process with second

Making Eggnog Trifle with Anna Olson

Step 32: Repeat layered process again.

Step 33: Top with final layer of cherries.

Step 34: Top with an even layer of

Making Eggnog Trifle with Anna Olson

Step 35: Using a rasp shave good

Step 36: Top with a dollop of cherries.

Step 37: Then garnish with cinnamon

Making Eggnog Trifle with Anna Olson

Step 38: Look at that smile. You’ll be

For Whipped Cream:

Making Eggnog Trifle with Anna Olson

For Soaking Liquid:

For Whipped Cream:

For Soaking Liquid:

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