BAILEYS CHOC CHIP TRIFLE

Steps:

• Use a shallow glass bowl of about 1.5 litre capacity.
• Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl.
• Sprinkle over 4 tablespoons of baileys and 2 tablespoons of juice from the pears.
• Whisk together the cream and mascarpone in a large bowl until lightly whipped (be careful not to over-whisk).
• Reserve 6 of the chocolate thins and chop the rest so they are still very chunky - about the size of hazelnuts.
• Mix the chopped chocolates in with the cream.
• Cut the pear hales into 1cm slices and lay over the soaked sponge mixtures.
• Spread with half the cream mixture and repeat the whole process again starting with the sponge.
• Coarsely chop the remaining chocolate thins and sprinkle over the top.
• Leave to chill in hte fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.