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    Trifle with Black Cherries and Pears

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    Trifle with Black Cherries and Pears

    A wicked trifle created with layers of chocolate egg custard, Amaretti biscuits, black cherries and pears. Serve it as an alternative to Christmas pudding.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6 - 8


    • 150g plain chocolate
    • 6 medium egg yolks
    • 75g caster sugar
    • 1tsp vanilla essence
    • 4tbsp cornflour
    • 850ml milk
    • 175g cocoa Amaretti biscuits
    • 4tbsp liqueur or spirit (brandy, Amaretto, sherry or Kirsch)
    • 2 x 425g cans black cherries, drained
    • 2 x 415g cans pear halves, drained and sliced
    • 1 x 284ml pot whipping cream, whipped


    1. Place the chocolate in a bowl and stand inside a pan half-filled with water. Gently heat to melt the chocolate.
    2. Mix egg yolks, sugar, vanilla essence and cornflour until well blended.
    3. Heat the milk until almost boiling, then pour over the eggs, whisking vigorously. Return to a clean pan and cook over a low heat for 6-8 minutes, stirring until thickened.
    4. Stir in the melted chocolate and leave to cool.
    5. To assemble the trifle, place half the biscuits in the base of a large serving dish. Spoon half the liqueur or spirit and half the chocolate custard over the biscuits. Top with half the cherries and pears. Repeat the layers.
    6. Finish the trifle with piped whipped cream and decorate with chocolate curls or leaves if you wish.

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