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Belle Helene Trifle

351 Calories per portion

ingredients

serves 6
3 egg yolks
50 g (2 oz) caster sugar
2 dessertspoons cocoa 300 ml (1/2 pint) fresh milk
1 teaspoon vanilla essence
3 tablespoons rum
150 ml (5 fl oz) fresh whipping cream, whipped 8 trifle sponges
2 tablespoons pear jam
425 g (15 oz) can pears in real juice
chocolate, almonds and a cherry

method

1. Cream egg yolks, sugar and cocoa until fluffy.

2. Bring milk and essence to boiling point, pour over egg mixture, whisk and add the rum.

3. Strain mixture into heavy based or double saucepan, stir over gentle heat until custard thickens. Cool. Fold in most of the cream.

4. Split sponges, spread with jam, arrange sponges and pears in the base of a serving bowl, use some of the juice to moisten sponges.

5. Cover with chocolate sauce, decorate with remaining cream, chocolate, almonds and the cherry.

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