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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 ofunadulterated 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 isperfect 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 thickenonce cooled.

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Making Eggnog Trifle with Anna Olson
By Anna Olson with Lynne Valeriote

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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MakingEggnog Trifle with Anna Olson
By Anna Olson with Lynne Valeriote

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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Making Eggnog Trifle with Anna Olson
By Anna Olsonwith Lynne Valeriote

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 sugarwater 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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Making Eggnog Trifle with Anna Olson
ByAnna Olson with Lynne Valeriote

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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Making Eggnog Trifle with Anna Olson
By Anna Olson with Lynne Valeriote Step 14: Keep whisking until it thickens.

Step 15: Add 1 tablespoon vanilla.

Step16: Whisk to incorporate vanilla into cream - it should be thick.

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Making Eggnog Trifle with Anna Olson
By Anna Olson with Lynne Valeriote

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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Making Eggnog Trifle withAnna Olson
By Anna Olson with Lynne Valeriote

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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Making Eggnog Trifle with Anna Olson
By Anna Olson with Lynne Valeriote

Step 23: Add 1 tablespoon of vanilla.

Step 24: Add 2 tablespoonsbrandy. Chill until ready to assemble.

Step 25: Dip ladyfinger biscuits into cooled soaking liquid.

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Making Eggnog Trifle with Anna Olson
By Anna Olson with Lynne Valeriote

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...