Ingredients

6 large egg yolks

2 cups whole milk

3/4 cup sugar

1/2 cup cake flour

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

2 tablespoons unsalted butter

Pumpkin-Caramel Sauce

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup sugar
• 1 cup heavy whipping cream
• 1/2 cup canned pure pumpkin

Roasted Fruit

• 3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
• 3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, cut into 1/2-inch cubes

Assembly

• 3 1/2 dozen (about) soft ladyfingers
• 1/3 cup dry Sherry

• 2 cups chilled whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 8 1/8-inch-thick slices Bosc pear
• 1 tablespoon fresh lemon juice

Description

A Pastry Bag And Large Rosette Tip Are Optional For The Whipped Cream Topping, Which Can Also Be Spooned Over The Trifle.

View Full Recipe