Italian Trifle with Marsala Syrup
In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute: It has a subtler color but a similarly spiced flavor, perfect for drenching squares of soft sponge cake layered with vanilla-infused pastry cream.Plus: Ultimate Holiday Guide
The trifle can be refrigerated for up to 2 days.
For Trabocchi's graceful, creamy trifle, try serving one of Italy's greatest dessert wines, vin santo. Literally "holy wine," it's made by hanging just-harvested grapes from the rafters of a drying room for several weeks, then pressing out the deeply concentrated juice.