Poached Pear and Raspberry Trifle

INGREDIENTS

• 6 egg yolks
• Prepared pound cake, about 12 ounces, crusts trimmed
• 3/4 cup Ruby Port or Marsala wine
• 1/2 cup sugar
• 2 cups heavy cream, plus 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 4 cups fresh or frozen and thawed raspberries
• 2 vanilla beans, split lengthwise
• 3 ounces bittersweet chocolate shavings
• 4 firm but ripe Bosc or Bartlett pears, peeled, cored, halved
• 4 cups water
• 1 cup honey