Step 1

In a medium bowl, 2 cups cream with the confectioner's sugar until stiff peaks form. Set aside.

Step 2

In a separate mixing bowl toss the berries with 2 tablespoons Marsala, stirring to bruise the berries slightly.

Step 3

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),

Step 4

Drizzle or sprinkle the cake layer with Marsala and Amaretto. Layer 1/3 of the pears and raspberries over the top of the cake, followed by 1/3 of the Creme Anglaise or custard. Repeat the process, layering the remaining ingredients.