Mixed Fruit Trifle

Soften the gelatin in cold water. Boil the juice with 2 tablespoons of sugar, then reduce the heat. Squeeze out the geltin, add the juice, and stir until the gelatin has dissolved. Pour into a shallow dish, and chill for at least 3 hours in the refrigerator.

Rinse the blueberries and pat dry. Rinse the pears, remove the core, quarter, and thinly slice. Mix with the lemon juice.

Whip the cream with 2 tablespoons of sugar until stiff, and then chill in the refrigerator. Cut the cake into slices.

Beat the yolks with the remaining sugar in a metal bowl. Heat the milk, and gradually incorporate into the yolks, stirring constantly. Beat over a hot water bath until the mixture is thickened and creamy. Cool in a cold water bath.

Line the bottom of a large glass bowl with the half of the sliced cakes. Add half of the vanilla cream, and top with half of the berries. Repeat, finishing with a layer of berries and pear slices.