Trifle Belle Hélène
Ingredients
- 1 (15-oz.) can pear halves in syrup
- 12-15 boudoir biscuits or ladyfingers
- 2 tbsp. amaretto liqueur
- 4 oz. bittersweet chocolate, chopped
- 1 cup marscapone
- 1⁄4 cup double cream
- 3 tbsp. confectioners' sugar
- 2 tbsp. sliced almonds, toasted
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