Pear trifle – Food & Home Magazine

Ingredients

• <h3>Pears and jelly</h3>
• 750ml (3 cups) muscadel
• 250ml (1 cup) water
• 100g (½ cup) sugar
• 1 vanilla pod, halved lengthways
• 2 star anise
• 6 pears, peeled
• 20ml (4 tsp) gelatine powder or
• 5 – 6 gelatine leaves
• 60ml (¼ cup) water
• <h3>Custard</h3>
• 500ml (2 cups) milk
• 3 cardamom pods
• 4 pieces cassia
• 4 egg yolks
• 70g sugar
• 15ml (1 tbsp) cornflour
• <h3>Sponge</h3>
• 2 extra large eggs
• 140g castor sugar
• 150g cake flour
• 7,5ml (1½ tsp) baking powder
• 2,5ml (½ tsp) salt
• 125ml (½ cup) milk, warm
• 50g butter, melted
• 2,5ml (½ tsp) vanilla extract