Pear & Raspberry Trifle

A great summer dessert.

4 ripe pears
3 tbsp caster sugar
Juice of 3 large oranges
150g sponge fingers
50g dark chocolate – grated
200g raspberries
500g custard
300ml double cream


Peel, core and chop the pears.  Place in a pan with the sugar and the orange juice and bring to the boil.  Cover the pan and cook for a further 10 mins.  Allow to cool.

Break up half the sponge fingers and arrange in the serving bowls.  Cover with half the grated chocolate.  Spoon over half the pear and scatter a third of the raspberries.  Repeat the layer and then cover with cling film and leave for a minimum of 2 hours or overnight.

Spoon over the custard, spreading to make level.  Lightly whip the cream and spoon on top.  Scatter the remaining raspberries.

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