Belle Helene Trifle

Whisk together the egg yolks and caster sugar in a heatproof bowl until pale and thick.

Warm the milk in a saucepan until it reaches a gentle simmer, then slowly pour it onto the egg mixture whilst whisking constantly to avoid curdling.

Return the mixture to the saucepan and cook over medium-low heat, stirring frequently with a wooden spoon, until it coats the back of the spoon (approximately 10-12 minutes). Do not allow it to boil.

Remove from heat and sift in the cocoa powder, stirring until smooth and fully incorporated. Stir in the vanilla extract.

Pass the custard through a fine sieve into a bowl and allow to cool to room temperature, then refrigerate until chilled.

Combine the rum with the pear jam in a small bowl to create a soaking mixture.

Arrange half of the trifle sponges in the base of a large trifle dish, then brush or drizzle half of the rum and jam mixture over them.

Drain the canned pears, reserving the juice, and layer half of them over the sponges.

Pour half of the cooled chocolate custard over the pears.

Repeat the layers: remaining sponges, rum and jam mixture, remaining pears, and the remaining chocolate custard.

Top the trifle with the whipped cream, then finely grate the chocolate over the top and garnish with almonds and a cherry in the centre.