Trifle Belle Hélène
1 15-oz. can pear halves in syrup
12–15 boudoir biscuits or ladyfingers
2 tbsp. amaretto liqueur
4 oz. bittersweet chocolate, chopped
1 cup marscapone
1⁄4 cup double cream
3 tbsp. confectioners' sugar
2 tbsp. sliced almonds, toasted
1. Drain pears, reserving syrup from can. Slice pears lengthwise into 1/4"-thick slices and set aside. Arrange biscuits in the bottom of a footed deep glass dish or medium glass bowl and sprinkle with amaretto and 1/4 cup of the reserved pear syrup. Arrange pear slices over cookies in a single layer and set aside.
2. Put chocolate and 1/2 cup of the reserved pear syrup into a small heatproof bowl (discard remaining syrup or save for another use), then set over a small pot of gently simmering water over medium-low heat, stirring constantly, until chocolate is completely melted, about 5 minutes. Remove bowl from heat and set aside to cool for 5 minutes. Pour chocolate sauce over pears, smoothing it out with the back of a spoon to coat pears evenly.
3. Put mascarpone, cream, and sugar into a medium bowl and whisk until smooth, then spread over chocolate. Garnish trifle with almonds.