<http://schema.org/recipeInstructions>
" Prepare custard: In 3-quart saucepan over medium heat, heat 1 3/4 cups milk and 3/4 cup  sugar just to boiling. Remove saucepan from heat. Meanwhile, in medium bowl, with wire whisk, mix 1/2 cup milk with cornstarch and  salt until smooth; beat in egg yolks until blended. Into yolk mixture, stir small amount of hot milk mixture; gradually stir yolk mixture  back into milk mixture in saucepan. Cook over medium heat, stirring constantly, until  mixture thickens and boils. Stir in liqueur. Pour custard into clean bowl. To keep skin from  forming as custard cools, press plastic wrap onto surface of hot custard. Refrigerate until  cold, at least 3 hours. Drain pear halves, reserving 1/3 cup syrup (discard remaining pear syrup). In blender at  low speed, blend raspberries with their syrup and reserved syrup from pears. In small bowl, with mixer at medium speed, beat heavy or whipping cream, gradually  adding 3 tablespoons sugar, until stiff peaks form. Reserve 1 rounded cup whipped cream  for garnish. Gently fold remaining whipped cream into chilled custard. Reserve 1/4 cup amaretti cookie crumbs for garnish. In 4-quart glass trifle or serving  bowl, place half of pound cake cubes; spoon half of raspberry mixture over pound cake. Arrange half of pear halves over raspberry mixture; sprinkle with half the remaining cookie  crumbs. Spread half the custard over crumb layer. Repeat layering. Spoon reserved whipped cream onto trifle; sprinkle with raspberries and reserved cookie  crumbs. Cover and refrigerate at least 2 hours or up to 24 hours for flavors to blend."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6560/raspberry-pear-trifle-2075/>