Pear Zuppa Inglese

Name: Pear Zuppa Inglese
Prep time: 1 h
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 cup heavy cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 3/4 cup pear juice (or pear nectar); 1/4 cup golden rum; 44 dry italian ladyfingers (savoiardi); 4 ripe pears, peeled, cored, and cut into 3/4-inch dice (Bartlett, Anjou, or Comice); 1/2 pint fresh raspberry; 3 1/2 cups eggnog; 2/3 cup sliced almonds, toasted

Submitted by ratherbeswimmin

"From Rick Rodgers' Celebrations 101. You need to start making this dessert at least 8 hours before you want to serve it. You need a 3-quart trifle dish."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 12

ingredients

1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
³⁄₄ cup pear juice (or pear nectar)
¹⁄₄ cup golden rum
44 dry italian ladyfingers (savoiardi)
4 ripe pears, peeled, cored, and cut into 3/4-inch dice (Bartlett, Anjou, or Comice)
¹⁄₂ pint fresh raspberry
3 ¹⁄₂ cups eggnog
²⁄₃ cup sliced almonds, toasted

directions

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.