Belle Helene Trifle

Description
Serves 6.

Ingredients

 * 3 egg yolks
 * 50 g (2 oz) caster sugar
 * 4 tsp cocoa
 * 300 ml (pint) milk
 * 1 tsp vanilla extract
 * 3 tbsp rum
 * 150 ml (* pint) whipping cream, whipped,
 * 8 trifle sponges
 * 2 tbsp pear jam
 * 1 x 425 g (15 oz) can pears in juice
 * chocolate
 * almonds and a cherry

Directions

 * 1) Cream the egg yolks, sugar and cocoa until fluffy.
 * 2) Bring milk and extract to the boil, 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) Split the sponges, spread with jam, arrange sponges and pears in the base of a serving bowl, use some of the juice to moisten sponges.
 * 7) Cover with chocolate sauce, decorate with remaining cream, chocolate, almonds and the cherry.