Pear trifle with cream and walnut brittle

Ingredients for 4 servings:

• ½ pack of vanilla pudding powder for cooking
• 40 g sugar
• 250 ml milk
• 70 g walnuts, chopped
• 150 g leftover cake(s), e.g. E.g. muffins
• 50 ml espresso, cold
• 2 bulb(s)
• 150 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Cook the pudding mix with 30g of sugar and the milk according to the package instructions. Cover the pudding with cling film and let it cool. Meanwhile, heat the remaining 10g of sugar in a pan and melt it, stir in the chopped walnuts, toss to coat, then let it cool. Finely tear the muffins or cake scraps—whatever you have left over—and soak them with espresso. Peel and halve the pears. Core and finely dice the halves. Whip the cream until stiff and fold it into the pudding. Serve in bowls, layering the muffins, pears, and nuts first, finishing with the pudding layer. Garnish with chocolate shavings, if desired.