Pear and Caramel Trifle with Handmade Jazzies

Pear and Caramel Trifle Feature

At Christmas time, we all need recipes that are a feast for the eyes and taste buds, but which don’t cause us so much stress during the preparation that we cannot enjoy them! We have partnered with Schwartz to give you just that – simple recipes that anyone can make but with Schwartz spices to make them truly memorable and delicious. Our Pear and Caramel Trifle with Handmade Jazzies is no exception.

This twist on a trifle requires no special cooking or baking skills and making festive jazzies (little decorated buttons of chocolate) is a Christmas activity that kids adore – something to please everyone! Find out how to make it below and make sure you check out Daddy_cooks_food’s other recipes over on Schwartz.

Close up of pear and caramel trifle

Pear and Caramel Trifle Recipe

 For the Jazzies –

  • 1 large bar of white chocolate
  • Edible glitter
  • A range of Christmas sprinkles


  1. Prepare a large baking tray with baking paper. Arrange the glitter and sprinkles in generous patches all over the paper.
  2. Meanwhile, melt half the chocolate in a Bain Marie. Once it had melted, remove from the heat and add the rest of the chocolate, chopped. Stir until all the chocolate has melted, created tempered melted chocolate.
  3. Now for the fun bit! Fill a piping bag with the chocolate and pipe into shapes, all over the prepared glitter and sprinkles. You can make circles and stars. Children can also sprinkle extra decorations on top. Once you have covered the tray in shapes, leave to set in a cool place until set. When your trifle is ready to decorate the children can help to arrange them on the top.

Portrait pear and caramel trifle with jazzies

For the trifle –

  • One large-ish Madeira cake
  • Two tins of pear halves in syrup
  • 2 tbs amaretto
  • 1 tsp Schwartz Ground Cinnamon
  • 2 tsp Schwartz Mixed Spice                                                                                          
  • Two 500ml cartons double cream
  • ½ tsp vanilla essence
  • 375ml tin of caramel


  1. Cut the cake into small pieces and layer them in the bottom of your trifle dish.
  2. Drain the syrup from the tinned pears into a bowl and mix in the Cinnamon and amaretto. Drizzle this all over the cake so it soaks it up and becomes good and moist.
  3. Layer the pear halves over the sponge layer, and dust over half the Mixed Spice.
  4. Pour the cream into a large bowl and add the seeds from the vanilla essence and the rest of the Mixed Spice. Use an electric whisk to whip the cream until it is firm, but not solid.
  5. Pour the caramel very slowly into the cream, folding gently as you do. You are seeking a sort of ‘caramel ripple’ effect, rather than mixing the two together.
  6. Gently spatula the cream and caramel swirl on to the pear layer.
  7. Depending on the dimensions of your trifle dish, you may need two pear or sponge layers.
  8. Decorate the top with your Jazzies.

This pear and caramel trifle is a real show-stopper and a hit with children and adults alike – but it is so easy to make that anyone can manage it can be whipped up in minutes. We hope you enjoy it.

If you liked this recipe, you may also like:

Chocolate Orange Tear & Share Pastry Party Centrepiece

Butternut Squash Soup with Cinnamon Cream

Please note, this is a paid collaboration with Schwartz. For for information, see our Disclosure Policy.

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