Chocolat trifle whith cream cheese and amarettis

What is an English trifle? It is a kind of cake well soaked with sherry or another spirit and served with a boiled custard poured over it. This cake is also known as "Tipsy Pudding." George Washington is said to have preferred trifle over all other desserts.

If you don't have a true trifle bowl, just like me, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl. I was inspired to make them ,`cause another day I saw a picture of Poires Belle Helene and I think :

Why not a Trifle with pears ??

For the Chocolate cream

100 mls milk
100 mls fresh cream
2 large egg yolks
4 tablespoon sugar
100 mls chocolate 70% of cocoa

Boil slowly the cream with milk,when boiled add the chocolat to melt . Meanwille mix the yolks with sugar and add to milk,cream chocolate mix .Cook untill creamly and smooth

For the cream cheese mix

150 grs cheese cream
1 tablespoon honey
2 tablespoon confetionery sugar
1 tablespoon Amaretto(Almond liquor)
1 pear boiled with wine ,sugar and processed

Mix all ingredients

For the pears

5 pears sliced
200 mls white wine
5 tablespoon sugar
1l wather

Boiled the pears until being soft
		Proponer

Others Ingredients

150gr Amarettis (smashed)
1 sponge cake, cut in cubes or your favorite sponge cake
whipped cream

Assamble the trifle Cut cake into 2 x 1-inch pieces. Arrange a layer of cake pieces in the bottom of a trifle or large glass bowl. I have layered this dessert in individual parfait glasses. Sprinkle cake with some of the wather than you boiled the pears with white wine then spread a layer amarettis over the cake; then scatter the pears and the chocolate cream, pears again and the cream cheese Repeat layering, ending with the whipped cream and sprinkle whith the amarettis. Cover with plastic wrap and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving.

Just before serving (same for low-fat version): Make the whipped cream put heavy cream and sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate with large dollops of whipped cream, sealing to the edge of the bowl to keep the moisture in the cake.