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Ginger, pear & spiced rum trifle
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1 pack McVitie’s Jamaica Ginger Sticky Pudding Cake
250g tub mascarpone
500g tub essential Custard
300ml tub essential Double Cream
50g dark chocolate gingers, roughly chopped
For the spiced rum and pear jelly
10 sheets gelatine
500ml spiced gold rum, plus 2-3 tbsp (to taste)
225g caster sugar
4 perfectly ripe Conference pears, peeled, cored and cut into 8 wedges
1. To make the jelly, place the gelatine in a small bowl and cover with cold water. Set aside for 5 minutes. Place 500ml cold water, 500ml rum and the sugar in a medium saucepan over a medium heat and stir until the sugar is dissolved. Add the pears and bring to the boil for 1 minute.
2. Remove from the heat. Wring out the gelatine to remove any excess water then stir it into the hot liquid until dissolved, being careful not to bruise or break up the fruit. Set aside for 30 minutes to cool. Pour into a large glass trifle dish. Refrigerate for 4 hours or until set.
3. Cut the cake into 14 thin slices and place neatly on top of the jelly. Drizzle with the remaining 2-3 tbsp spiced rum, to taste. Using an electric mixer, gently whisk the mascarpone and custard together until smooth. Spoon over the cake, cover and chill for 2-6 hours.
4. Whip the cream until just thickened, then spoon on top of the custard. Cover and chill again if needed. Scatter the top of the trifle with the chopped dark chocolate gingers just before serving. This can be made up to 24 hours ahead.
Typical values per serving:
This recipe was first published in December 2019.