Saffron-poached pear, madeira and ginger trifle

Method

1. Peel the pears and toss in a bowl with the lemon juice to stop them browning. Put the sugar, saffron, ginger and 1.25 litres water into a pan over a medium-high heat and add the pears. Bring to the boil, then turn down the heat, cover with the circle of baking paper and simmer gently for about 15 minutes until the pears are easily pierced to the centre with a sharp knife. Add a splash more water is the pears aren’t covered. Leave to cool in the liquid, the halve, core and return to the liquid.
2. Meanwhile make the custard. Put the cream in a pan with the sugar, vanilla and orange zest. Grate in nutmeg to taste. Bring to the simmer over a low heat. Whisk the egg yolks in a large heatproof bowl with the cornflour. When the cream is just simmering, pour a third into the yolk mixture and whisk. Pour back into the pan and stir constantly over a low heat for 15 minutes or until the custard thickens. Strain back into the mixing bowl through a sieve, whisk, then cover with cling film on the surface and leave to cool.
3. Line the bottom of the trifle bowl with sponge fingers. Crumble the amaretti over the top. Mix 100ml of the strained pear poaching liquid with 125ml madeira or sherry and sprinkle over the sponge and biscuits – you may not need it all. Press the sponges down gently to make sure they soak up the liquid. Arrange the pears on top so some of their saffron colour is visible at the sides. Pour the custard over then cover and leave in the fridge for 12 hours.
4. To serve, whip the cream with 50g sugar and the remaining madeira/sherry until the mixture just holds its shape. Dollop on top of the custard and loosely spread with a spatula to give rolling billows. Sprinkle with the ginger, almonds and orange zest. The trifle is best served right away but will keep in the fridge for a couple of hours.