Belle Helene Trifle

• 3 egg yolks
• 2 ounces caster sugar
• 4 teaspoons cocoa powder
• 10 fluid ounces milk
• 1 teaspoon vanilla extract
• 3 tablespoons rum
• 5 fluid ounces heavy whipping cream, whipped
• 1 -2 sponge cake, sliced (depending on size)
• 2 tablespoons pear preserves
• 1 (15 ounce) can pears (in juice)
• shredded chocolate
• almonds
• cherries

1. Cream the egg yolks, sugar and cocoa until fluffy.
2. Bring milk and vanilla to the boil (barely), pour over egg mixture, whisk and add the rum.
3. Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens.
4. Cool.
5. Fold in most of the cream.
6. Slice the sponge cakes, spread with pear preserves, and arrange cake slices and pears in the base of a serving bowl, using some of the pear juice to moisten sponges.
7. Cover with chocolate sauce, decorate with remaining cream, shredded chocolate, almonds and the cherry.

egg yolks, sugar, cocoa powder, milk, vanilla, rum, fluid ounces heavy whipping cream, cake, pear preserves, chocolate, almonds, cherries

Taken from www.food.com/recipe/belle-helene-trifle-20735 (may not work)