Baileys Choc Chip Trifle - cooking recipe

Ingredients

8 single trifle sponge cakes
8 tablespoons Baileys Irish Cream (you can use brandy or rum if you prefer)
400 g pear halves in natural juice
300 ml double cream
250 g mascarpone cheese
200 g mint chocolate (Mint chips not fondant)
of fresh mint, to garnish
icing sugar, to dust

Preparation

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.