Preheat oven to 170 degrees. Line 2 x 20cm baking tins with baking paper.
In a large bowl, whip egg whites until light and fluffy. Slowly whisk in sugar, then whisk in egg yolks one by one. Sift in remaining dry ingredients and fold through gently with a spatula until combined.
Divide batter evenly between prepared tins and bake for 18 minutes. Allow to cool (about 30-40 minutes).
To make the poached pears
Peel pears, cut them in half and core them.
Place the pears in pot, cover them with water and stir in the Vanilla Bean Sugar and cinnamon quills.
Bring to a simmer and cook on gentle heat for about 10-20 mins until pears are just tender.
Remove the pears from the pan (reserve poaching liquid for moistening sponge), keep 3 halves aside for decoration and slice the rest of the pears for the trifle filling. Set aside.
To make the vanilla bean cream
Whip cream and sugar until light and fluffy. Chill in fridge until needed.
To make the gingerbread caramel
Add salted caramel and Gingerbread Spice to a medium pot and simmer gently until they’re well combined and the caramel consistency is runny. Set aside for the trifle assembly.
To assemble
Slice each gingerbread sponge carefully in half across middle to create 4 disc-shaped sponge layers.
Place a sponge layer at bottom of the bowl and pour 1 ladle of the poaching liquid over the sponge to moisten. Add ⅓ of poached pear slices on top of the sponge layer. Add a layer of whipped Vanilla Bean cream and drizzle with ⅓ of the caramel and ⅓ of the almonds.
Proceed with next sponge layer and repeat the pear, cream and caramel layers.
Once you’ve added the final sponge layer, moisten with poaching liquid, add a final topping of whipped cream and remaining Gingerbread caramel. Top with 3 pear halves. Chill in the fridge for at least 2 hours or overnight before serving.
Recipe Note
Alternative serving suggestion
Arrange halved pears around the edge of the trifle bowl and add the layers of sponge to the inside.
