Instructions: Heat oven to 350 degrees. Butter 9-inch round by 2-inch tall cake pan; line with parchment.

Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside.

Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down the sides after each addition. Beat until fluffy, 3 to 4 more minutes. Add eggs, one at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.

On low speed, slowly add reserved flour mixture in three parts, beating to combine after each addition. Transfer to prepared pan. Bake 35 to 45 minutes, until cake tester inserted into center comes out clean. Let cool on wire rack. Gingerbread may be made two days ahead or kept frozen for one month.

Juice lemon; place juice and both halves in large bowl of cold water. Peel pears one at a time, quarter, core, and cut into 1 to 1 1/2-inch chunks. Transfer to acidulated water.

Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium-high, cover, and continue cooking 10 more minutes, stirring occasionally.

Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon. Let cool completely.

Slice gingerbread into three rounds of equal thickness. Cut each round into eight triangles. Line bottom of trifle bowl with eight triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Pastry Cream over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, cream, and pears.

This recipe yields 8 servings.

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