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   DESSERTS
Belle Helene Trifle
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.

COOKING: 1. Cream the egg yolks, sugar and cocoa until fluffy. Bring milk and essence to the boil, pour over egg mixture, whisk and add the rum. Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens. Cool. Fold in most of the cream.
2. 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.
3. Cover with chocolate sauce, decorate with remaining cream, chocolate, almonds and the cherry.