1. Cream the egg yolks, sugar and cocoa until fluffy. 2. Bring milk and vanilla to the boil (barely), pour over egg mixture, whisk and add the rum. 3. Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens. 4. Cool. 5. Fold in most of the cream. 6. Slice the sponge cakes, spread with pear preserves, and arrange cake slices and pears in the base of a serving bowl, using some of the pear juice to moisten sponges. 7. Cover with chocolate sauce, decorate with remaining cream, shredded chocolate, almonds and the cherry. ---------------------------------------------------------------------------
Nutrition
Ingredients
