Bad Girl’s Trifle

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  • Serves at least


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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

The antithesis of a Women’s Institute trifle made from sponge, tinned peaches, jelly, solid custard and a spot of sherry, this one is for bad girls. You can do a quick version using bottled or tinned pears, ready-made custard and trifle sponges, or you could go the whole hog and make your own poached pears, home-made custard and sponge – I’ll leave that up to you.


  • 200 g real dark chocolate, finely chopped
  • 150 ml boiling water
  • 3–4 tbsp Morello cherry jam
  • 1 packet of trifle sponges (8 pieces)
  • 2 jars of pears in their juice (about 400 g pears, 400 ml juice)
  • good slug of eau-de-vie de poire Williams or vodka
  • 500 ml pot of ready-made custard
  • 250 ml whipping cream
  • 250 ml plain full-fat thick-set yoghurt


Make a water ganache using the chopped chocolate and the boiling water, then put on one side.

Spread a thin layer of cherry jam on the trifle sponges and arrange them at the bottom of a glass trifle dish or large salad bowl. Strain the pears and keep the juice. Mix the juice with a good slug of eau-de-vie or vodka and pour over the sponges. Put a layer of pears on the sponge. Now pour the custard over the pears. Very gently pour the cooled chocolate ganache over the layer of custard. Leave to cool for an hour or so in the fridge.

Just before serving, whip the cream until reasonably stiff, mix in the yoghurt and spread on top of the chocolate. Decorate with chocolate curls, leaves and flakes, then dust with cocoa powder through a fine sieve.

To Decorate

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