Assembly Of Trifle

1. 1

   Cut pears lengthwise in half and remove cores and stems; cut slices lengthwise into 1/4 inch slices

2. 2

   Arrange lady fingers, rounded sides down in single layer in bottom of 12 cup trifle dish (about 8 inches in diameter by 5 inches high) covering the bottom. Drizzle 5 tablespoons pear syrup evenly over the ladyfingers. Using an offset spatula, spread 1/3 mascarpone mixture over ladyfingers, making layer slightly thicker on the outside edge of dish. Starting at the outer edge of dish, place pear slices in a single layer with the curved edges against the sides of the dish atop the mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse and pears 2 more times. Cover 4th layer with ladyfingers. Drizzle ladyfingers with 5 tablespoons syrup.

3. 3

   Using electric mixer, beat 2 cups whipping cream until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches transfer cream to large pastry bag fitted with a large star tip. Pipe rosettes all over the trifle mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls

4. 4

   Can be made ahead 6 hours. Keep refrigerated.

5. 5

   Sift powdered sugar over trifle just before serving

* Per serving · 4 servings · Values may vary.