This scrumptious trifle with pears and homemade custard is a great way to use up gingerbread biscuits. If the gingerbread biscuits have any icing or decorations, it's probably best to remove them before using in this recipe.
1 person made this
For the custard
5 egg yolks
400g caster sugar
3 tablespoons cornflour
1 teaspoon vanilla extract
For the trifle
250g plain gingerbread biscuits, decorations removed and crumbled
350g tinned or poached pears, drained and finely diced
180ml pear juice (from the tin, or the poaching liquid)
For the custard: Heat the milk in a saucepan over medium heat. Whisk the egg yolks, sugar and cornflour in a clean bowl till smooth. Remove the milk from the hob and slowly pour into the egg mix. Return to the hob and slowly heat, whisking constantly, till thickened. Add the vanilla. Remove from the hob and let cool, stir once in a while to prevent a skin from forming.
For the trifle: Line a wide glass bowl or a trifle bowl with the crumbled gingerbread biscuits. Drizzle with half of the port, then spread with half of the pears followed by half of the custard. Repeat with the remaining ingredients.
Whip the cream with 1 tablespoon sugar until stiff and spread over the trifle. Mix cocoa and cinnamon in a small bowl and dust over the cream layer. Cover with cling film and refrigerate at least 2 hours before serving.