Pear Trifle

The classic English dessert revisited: replace sponge with biscuit then alternate layers of cream, jelly and pears to make a delicious trifle!


Digestive Biscuits or any leftover biscuits

6 Ripe Pears

1 Orange

1 Lemon

50g Honey

1 Vanilla Pod

550g Sugar

1 Cinnamon Stick

375g Water

1 tsp Agar Agar

500g Mascarpone


Peel the pears, cut them in half and remove the core

Grate the zest of the orange and lemon before squeezing them. Scrape the seeds from the vanilla pod. Heat all the ingredients (except the pear pieces) with the sugar and cinnamon in a saucepan over a medium heat, stirring until the sugar is dissolved in the liquid . Add the pears and reduce the temperature. Simmer for 15 to 20 minutes, until the pears are tender.

Put 500 ml of the liquid aside in another saucepan. Allow the pears to cool in the remaining liquid then place them in the refrigerator for 2 to 3 hours, covered with Bacofoil Cling Film

Mix the agar-agar with a little water to make a paste and incorporate it into the liquid from the poached pears which has been set aside, pour into a bowl and leave to gel for 2 to 3 hours.

Mix the mascarpone, vanilla seeds from the pod and honey well in a bowl.

Crumble the biscuits in an Bacofoil® Zipper Bag . Soak them according to your taste in fruit juice, orange blossom or rose water.

Arrange the different layers (crumbled biscuits, cream, jelly, pears) in a glass. Add the remaining mascarpone cream to the top, cover with Bacofoil Cling Film and put in the refrigerator until ready to serve!