Belle Helene Trifle

Description
Serves 6.

Ingredients

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

Directions

 * 1) Cream the egg yolks, Sugar and cocoa until fluffy.
 * 2) Bring milk and essence 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. Cool.
 * 4) Fold in most of the cream.
 * 5) 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.
 * 6) Cover with chocolate sauce, decorate with remaining cream, chocolate, almonds and the cherry.