A trifle very much inspired by tiramisu. You could use pears tinned in natural juice – though not syrup – if you don’t want to poach them yourself.
This still works well without the hazelnuts if you’re making it for someone with a nut allergy.Prep time: 30 minutes, plus chilling time | Cooking time: 40 minutesEightFor the custardFor the pearsWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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