How to make Chocolat trifle whith cream cheese and amarettis
Assamble the trifle Cut cake into 2 x 1-inch pieces. Arrange a layer of cake pieces in the bottom of a trifle or large glass bowl. I have layered this dessert in individual parfait glasses. Sprinkle cake with some of the wather than you boiled the pears with white wine then spread a layer amarettis over the cake; then scatter the pears and the chocolate cream, pears again and the cream cheese Repeat layering, ending with the whipped cream and sprinkle whith the amarettis. Cover with plastic wrap and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving.
Just before serving (same for low-fat version): Make the whipped cream put heavy cream and sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate with large dollops of whipped cream, sealing to the edge of the bowl to keep the moisture in the cake.