Ingredients
- For the trifle:
- 4 pears
- 5 tbsps caster sugar
- 750 ml water
- 2 short strips orange zest 2 short strips
- 150 g savoiardi biscuits, amaretti or trifle sponges amaretti or trifle sponges
- 100 ml dry marsala 100ml
Mascarpone cream
- 2 free range eggs separated
- 2 lightly heaped tbsp caster sugar
- 250 g mascarpone
- a knifepoint vanilla seeds
- 250 ml double cream
To decorate
- 150 g cinder toffee
- 250 ml double cream
- TO DECORATE
- 150 g cinder toffee
Servings:
Instructions
- Peel the pears, halve them and remove their cores. Bring the sugar and water to the boil in a saucepan, add the cloves and orange zest, then add the pears. Lower the heat to a gentle simmer, then leave to soften. Check their progress. They will take anything from 10 to 30 minutes, depending on their ripeness.
- Crumble the biscuits or sponge into the bottom of a large, deep bowl, pour over the marsala, then press the sponge into the liquid with a spoon until lightly moistened. Remove 100ml of the pear cooking syrup and spoon that over the biscuits, too. They should be nicely soaked in marsala and syrup.
- Slice each pear half into 4 then lay them over the surface of the soaked biscuits and set aside.
- Make the custard layer by beating the egg yolks and sugar until light and fluffy, a job most best done with a food mixer, then fold in the mascarpone and vanilla.
- Beat the whites until thick, then fold into the mascarpone cream and pile on top of the layer of pears. Cover tightly with clingfilm and refrigerate for 1 hour. Whip the cream, spread on top of the trifle then refrigerate for at least 2 hours or, if possible, overnight.
- To serve, crush the cinder toffee then scatter on top of the cream.
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