Chocolate and Pear Trifle

Recipe by Mirj2338
READY IN: 24hrs 20mins




  • Cut the ready-made chocolate pound cake into 1-inch cubes.
  • You should have about 8 cups.
  • Set aside.
  • To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
  • Gradually stir in the milk, egg yolks and vanilla extract.
  • Cook over medium heat, stirring constantly until thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Remove from heat.
  • Pour into a bowl.
  • Cover surface with plastic wrap and refrigerate for 4-6 hours.
  • To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
  • Cook over low heat, stirring constantly to dissolve the sugar.
  • Bring to a boil.
  • Reduce the heat to medium-low.
  • Simmer uncovered for 10 minutes or until reduced by half.
  • Add the sliced pear wedges to wine mixture, stir gently to coat.
  • Bring to a boil.
  • Reduce the heat to medium-low and cover.
  • Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
  • Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
  • Cover and refrigerate the pears for 4-24 hours.
  • Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
  • Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
  • Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
  • Cover and refrigerate for 4-6 hours.
  • Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.