Clas­sic tri­fle with poached pears IN­GRE­DI­ENTS METHOD

SERVES SIX TO EIGHT 6 ready-made tri­fle sponges or savoiardi bis­cuits 4 poached pears, made to the poach­ing recipe (left), sliced 200ml sherry, dry ide­ally 300ml vanilla cus­tard, home-made ide­ally 300ml dou­ble cream Caster sugar, to taste 50g flaked almo

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Line the base of a large (ide­ally see-through) bowl with the sponge fin­gers or bis­cuits.

Top with a layer of pears to cover then sprin­kle over the sherry to soak through both lay­ers. Pour the cus­tard over the pears.

Whip the cream with a touch of sugar to taste, un­til you have medium to firm peaks.

Pipe or spoon the cream over the tri­fle then use a fork to whip up the sur­face of the cream into peaks. Scat­ter with the al­monds to fin­ish.

Serve im­me­di­ately or leave in the fridge un­til ready to serve.

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