Pear almond pavlova trifle
Ingredients
- 4 ripe dessert pears peeled, cored and cut into thin wedges
- 200ml sweet sherry
- 1 madeira cake or 250g sponge cake, cut into cubes
- 600ml double cream
- 4 tbsp icing sugar
- 8 amaretti biscuits bashed
- 25g flaked almonds toasted
- 2 large egg whites
- 115g caster sugar
- 1 tsp vanilla extract
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