Salted Caramel and Pear Trifle
Preparation time: 40 minutes
Cooking time: 40 minutes
- 115gm caster sugar
- 1 cup (250ml) marsala
- 1 tsp vanilla bean paste
- 4 firm pears, peeled, cored, cut into wedges
- 500gm mascarpone cheese
- 1 1/2 cups Greek yoghurt
- 26** large sponge finger (Savoiardi) biscuits
- 1 1/2 cups strong espresso coffee, cooled
- 250gm brown sugar
- 3/4 cup (180ml) thickened cream
- 120gm unsalted butter, cubed
- 1 tsp sea salt (or to taste)
Grated white chocolate, cocoa powder, toasted hazelnuts, chopped, to garnish
- In a medium saucepan, combine sugar, marsala, vanilla and 1 cup (250ml) water and bring to the boil, stirring until the sugar dissolves.
- Add the pears, cover with a cartouche (round of baking paper to fit the saucepan), reduce to a simmer and cook for 25 to 30 minutes, or until pears are tender.
- Using a slotted spoon, remove pears from liquid and set aside to cool, reserving liquid.
- Meanwhile, using an electric mixer beat the mascarpone on low speed until smooth. Gently fold in the yoghurt and refrigerate until needed.
- To make salted caramel, combine sugar, cream, butter and salt in a medium saucepan over medium-low heat, stirring constantly until butter melts and sugar dissolves. Set aside to cool.
- To assemble trifle, dip one-third of the sponge fingers into the coffee and arrange in a medium-sized trifle bowl (approximately 3 litre capacity) in a single layer, breaking biscuits to fit. Arrange one-third of the pears on top of the sponge fingers and drizzle with a little of the poaching liquid. Drizzle with one-third of the salted caramel. Spoon one-third of the mascarpone mixture over the caramel. Repeat the process twice more until you have 3 layers, finishing with the mascarpone.
- To serve, sprinkle trifle with grated chocolate, cocoa and hazelnuts.
**It will depend on the size and shape of trifle dish as to how many biscuits will be needed.