Pear and Chocolate Trifles
- 2 Pear (peeled and finely diced)
- 2 Tbsps lemon juice
- 2 Tbsps Vanilla sugar
- ⅜ cup sweet white wine
- 1.333 cups cream
- ½ cup brown sugar (scant)
- 4 tsps Brandy
- 1 Tbsp cocoa powder
- ¼ cup butter
- 8 Ladyfinger
- 1 ¾ ozs plain Chocolate (for cooking)
Put the diced pears in a pan with the lemon juice, sugar and wine, and bring to the boil. Take off the heat and leave to cool.
For the sauce, add 150 ml cream to the brown sugar in a pan and slowly reduce to a golden caramel sauce. Take off the heat, stir in the brandy, cocoa and butter, and leave to cool completely.
Whip the remaining cream until semi-stiff.
Grind the sponge fingers and chocolate in a food mixer and spoon into 4 glasses, reserving 2 tbsp. Top with the pear pieces and drizzle over a little of the pear cooking liquid. Pour over the caramel sauce and finish with the whipped cream. Serve sprinkled with the reserved crumbs.