Trifle Belle Hélène
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food...
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Cooking tools:
- Double boiler
- Glass dish
- Mixing bowl
- Can opener
- Colander
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Oven
- Baking sheet
Ingredients
- 1 (15-oz.) can pear halves in syrup
- 12-15 boudoir biscuits or ladyfingers
- 2 tbsp. amaretto liqueur
- 4 oz. bittersweet chocolate, chopped
- 1 cup marscapone
- 1⁄4 cup double cream
- 3 tbsp. confectioners' sugar
- 2 tbsp. sliced almonds, toasted
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