Marcus Wareing served up a delicious trifle with rosemary, tin pears, ginger cake and white rum on Marcus Wareing at Christmas.

The ingredients for the Sponge Base: 1 tin of pear halves, drained and juice reserved and 275g Jamaican ginger cake.

For the Stock Syrup: Combine equal parts of 200g caster sugar and 200ml water.

For the Jelly: 750ml pear juice, 300ml stock syrup, 50ml white rum and 6 leaves of gelatine soaked in cold water.

For the Custard: 2kg custard, 9-10 rosemary sprigs, 1 whole nutmeg, finely grated, Zest of 2 clementines and 4 x gelatine leaves soaked in cold water.

For the Topping: 600ml double cream whipped to stiff peaks, 2 x flaked chocolate bars crumbled, Toasted flaked almonds, Zest of 1 x clementine and Freshly grated nutmeg.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.