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Our Recipes

Salted Caramel and Pear Trifle

Serves: 8

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

Salted caramel

  • 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


  1. In a medium saucepan, combine sugar, marsala, vanilla and 1 cup (250ml) water and bring to the boil, stirring until the sugar dissolves.
  2. 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.
  3. Using a slotted spoon, remove pears from liquid and set aside to cool, reserving liquid.
  4. Meanwhile, using an electric mixer beat the mascarpone on low speed until smooth. Gently fold in the yoghurt and refrigerate until needed.
  5. 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.
  6. 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.
  7. 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.

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Our Recipes
Our Recipes