Baileys Choc Chip Trifle

1. 1

   Use a shallow glass bowl of about 1.5 litre capacity.

2. 2

   Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl.

3. 3

   Sprinkle over 4 tablespoons of baileys and 2 tablespoons of juice from the pears.

4. 4

   Whisk together the cream and mascarpone in a large bowl until lightly whipped (be careful not to over-whisk).

5. 5

   Reserve 6 of the chocolate thins and chop the rest so they are still very chunky - about the size of hazelnuts.

6. 6

   Mix the chopped chocolates in with the cream.

7. 7

   Cut the pear hales into 1cm slices and lay over the soaked sponge mixtures.

8. 8

   Spread with half the cream mixture and repeat the whole process again starting with the sponge.

9. 9

   Coarsely chop the remaining chocolate thins and sprinkle over the top.

10. 10

    Leave to chill in hte fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.

* Per serving · 4 servings · Values may vary.