English Trifle my way

Ingredients for 6 servings:

• 6 biscuits (shortbread), English
• 12 meringues (mini)
• 6 tbsp, heaped oat flakes, wholegrain
• 1 tbsp, heaped honey
• 30 ml whiskey
• 300 ml whole milk or cream
• ½ vanilla pod(s)
• 50 g sugar
• 4 egg yolks
• 150 g cream, whipped until stiff
• 50 g cream, liquid
• 100 g chocolate, 60 – 70% cocoa content
• 30 g sugar
• 3 pears, peeled, pitted, diced
• 1 tsp butter
• 40 ml white wine
• 200 g raspberries, frozen, slightly thawed
• 30 raspberries, fresh or thawed

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

For the crème anglaise, bring the cream or milk with the contents of the scraped vanilla pod to a boil and let it simmer for 15 minutes, but do not boil. Dissolve the sugar in it, remove from the heat and add the egg yolks. Whisk until rose-like, i.e. keep the heat at 80 degrees for 5 minutes, whisking continuously in a figure eight until the mixture thickens. Never let it boil! Place the pan in very cold water and continue whisking. Then put the pan in the fridge. Carefully melt the chocolate piece by piece in the cream with the sugar, set aside to cool. Toss the pear pieces in the hot butter, deglaze with the wine and reduce to a boil. Then roughly puree the mixture and chill. Toast the oats in a non-stick pan without fat, stir in the honey, deglaze with the whiskey and simmer gently, then set aside. Once all the mixture has cooled, fill 6 glasses as follows: First, divide the coarsely crumbled shortbread between the glasses, then add half of the crumbled meringues. Then pour in half of the crème anglaise and place the slightly thick chocolate on top. Place the pear puree on top of this layer. Spread the oats over the top and add the other half of the crème. Now lightly press the raspberries into the crème and top with the other half of the crumbled meringues. Finish with the whipped cream and place 5 beautiful raspberries on top of each one. Refrigerate for at least 2 hours. Consume within 48 hours at the latest because of the egg yolk. The layering order can be changed, but 2 layers of crème anglaise would be ideal.