Pear Marsala and Cherry Jelly Trifle

This trifle is a wonderful dessert and best made a day or two in advance.

Ingredients serve 12

400g vanilla sponge

100 ml Marsala

1 tin pear in juice

1000 g cherry Jelly

400 g vanilla custard

600 ml whipped cream

300 g finely chopped toasted almonds

Dark Chocolate shavings

Method

Cut the vanilla sponge in small squares and place in the bottom of a glass bowl. Trickle the Marsala over the sponge. Open the tin of pear and pour the juice evenly over the sponge. Chop the pear and place on the sponge followed by jelly. Mix the custard with half of the whipped cream and place on top of the jelly. Spread the rest of the cream evenly on top of the custard. Place the toasted almonds on top of the cream followed by chocolate shavings. Cover the bowl and allow cooling in the fridge for at least 3 hours.

Note: Try other fruits instead of pears such as blueberries, strawberries, blackberries or a combination.