Christmas Pear & Chocolate Tiramisu Trifle
Ingredients
Servings: 10
For the Chocolate Cake Layer:
- 200 g bar dark chocolate broken into chunks
- 225 g unsalted butter plus extra
- 225 g golden caster sugar
- 5 large eggs separated
For the Poached Pears:
- 6 firm pears peeled
- 1 vanilla pod split
- For the Mascarpone Layer:
- 2 large egg yolks
- 4 tbsp golden caster sugar
- 150 ml Marsala
- 2 x 250g tubs mascarpone
To Finish:
- 100 g dark chocolate grated
- 5 tbsp very strong coffee espresso
Instructions
Step 1: Chocolate Cake Layer
- Melt the chocolate and butter together, then cool.
- Meanwhile, preheat the oven to 150C/130C fan/gas 2 and butter and line the base and sides of a 23cm springform tin with baking paper.
Step 2: Cake Batter
- Whisk the sugar and egg yolks until very pale and thick, about 5 mins.
- Fold in the cooled chocolate mix using a large metal spoon.
- In another bowl, whisk the egg whites and a pinch of salt until you have medium peaks.
- Gently but thoroughly fold the egg whites into the chocolate mix with a metal spoon.
- Spoon the batter into the prepared tin and bake for 1½ hrs until risen all over.
- Check for doneness with a skewer – it should come out with just a few damp crumbs but no wet mix.
- The cake will sink once it cools.
- It can be frozen up to 1 month ahead.
Step 3: Poached Pears
- While the cake bakes, put the pears, vanilla pod, and 1 litre water into a saucepan.
- Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender.
- Leave to cool in the liquid if you have time.
- Cut each pear into 6 long slices, then remove the stalk and the core.
- This can be done up to a week ahead, and the pears can be kept chilled in some of their poaching liquid.
Step 4: Mascarpone Layer
- Half-fill a medium saucepan with water and bring to a simmer.
- In a large bowl, whisk the yolks, sugar, and 6 tbsp of Marsala over the simmering water for 5 mins until the mixture is thick and holds a trail for a few seconds.
- Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches until smooth, thick, and light.
- This layer can be made ahead and kept in the fridge, but not longer than 2 days in total.
Step 5: Assembly
- Cut the cake in half and spoon some of the mascarpone layer into the bottom of a dish.
- Top with a few poached pears and a sprinkling of grated chocolate.
- Place half of the cake on top, sprinkle with a little of the remaining Marsala and coffee.
- Spoon more mascarpone over the cake, then top with more pears and chocolate.
- Add the second piece of cake, sprinkle with more Marsala and coffee, then spoon the remaining mascarpone mix over the top.
- Finish with the remaining poached pears.
- Chill for at least 2 hours, or up to 2 days.
- When ready to serve, scatter with the last of the grated chocolate.