Pear and Chocolate Trifle

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 individual sponge cakes
  • 6 halves of dessert or canned pears


Place sponge cakes neatly in a glass dish or individual dishes. Drain pears and place, rounded side uppermost, on top of the sponge cakes. Make the sauce: melt the fat in a saucepan; add cocoa, and stir well in. Add flour, mix well, and gradually mix in the milk. Soak the gelatine in the water and heat to dissolve. Bring the milk mixture to the boil, stirring all the time to keep it smooth. Sweeten. Add the dissolved gelatine and remove from heat. Stand pan in a bowl of cold water to cool slightly to a coating consistency. Pour carefully over the pears and allow to run smoothly around the dish. Decorate when cold with piped whipped cream and angelica.