Filled with fruit, white cake and amaretto, custard and whipped cream, English trifle is surprisingly easy to make, it looks amazing when presented at a big dinner.
Prepare the Birds Custard as per the directions and set aside.
Prepare the white cake mix in a 9x13 baking pan as per the directions on the box.
In a medium bowl, beat 2 cups heavy cream with the confectioner's sugar until stiff peaks form. Set aside.
In a separate mixing bowl toss the diced pears and raspberries with 2 tablespoons Amaretto, stirring to bruise the berries slightly.
To assemble the trifle cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl).
Drizzle or sprinkle the cake layer with Amaretto.
Layer 1/3 of the pears and raspberries over the top of the cake, followed by 1/3 of the custard.
Repeat the process, creating a total of three layers with the remaining ingredients.
Spread whipped cream on top, then pipe rosettes of whipped cream on top.
Garnish with raspberries, slivered almonds and mint leaves.