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1
To poach the pears, in a medium saucepan, combine the water, honey, seeds scraped from 1 vanilla bean and vanilla bean.
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2
Bring to a boil and cook, stirring, until the honey dissolves.
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3
Add the pear halves, reduce the heat, cover and simmer until the pears are tender when pierced with a sharp knife, about 12 minutes.
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4
Transfer the pears with a slotted spoon to a cutting board and let cool slightly.
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5
Cut into thin slices.
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6
To make the creme anglaise, in a small saucepan, bring 2 cups cream to a bare boil with the remaining vanilla bean and scraped seeds over medium heat.
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7
Remove from the heat and let cool slightly.
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8
In a medium bowl, beat the egg yolks and sugar until ribbons form.
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9
Gradually add 1 cup of the warm cream, and mix well.
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10
Add back to the pot with the remaining cream and stirring constantly cook over medium heat until thick enough to coat the back of a spoon.
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11
Remove from the heat and strain through a fine mesh strainer, discarding the vanilla bean.
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12
Press a piece of plastic wrap against the surface to prevent a skin from forming.
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13
Let cool slightly.
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14
In a medium bowl, whip the remaining 2 cups cream with the sugar.
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15
To assemble the trifle, cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl), and slightly up the sides about 1-inch.
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16
Drizzle the cake with Port.
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17
In a mixing bowl toss the berries with 2 tablespoons Port, stirring to bruise the berries slightly.
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18
Layer 1/3 of the pears over the top of the cake, then top with 1/3 of the creme anglaise, followed by 1/3 of the raspberries.
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19
Repeat the process, layering the remaining ingredients, finishing with the whipped cream on top.
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20
Decorate with chocolate shavings.
