White Chocolate Trifle is a sinfully rich delicious dessert, perfect for the holiday season.
Ladyfingers edge a trifle bowl and are coated in a mixture of Limoncello and pomegranate juice and then filled with pomegranates, raspberry jam, whipped cream and white chocolate.
White Chocolate Trifle
Print recipe| Serves | 12 - 14 |
Ingredients
- 24 Large ladyfinger cookies
- 1/2 cup Limoncello (Italian liqueur)
- 2/3 cup Plus 2 tbsp pure pomegranate juice
- 250 Ml (1 cup) seedless raspberry jam
- 12 Oz (2 pkg) white cooking chocolate
- 3 Cups whipping cream
- 1 Whole pomegranate
- 1 Pint fresh raspberries (or 1/2 pint blackberries and 1/2 pint raspberries)
- 3 Tbsp chopped pistachios
- 2 Tbsp grated dark chocolate
Directions
| Place the ladyfingers along the edge and bottom of a medium to large trifle bowl, breaking up as needed to fit. | |
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Combine the Limoncello and 2/3 cup of pomegranate juice and pour over the ladyfingers to soften.  | |
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In a small pot on the stove,, heat the jam until it is liquid adding the 2 tbsp of pomegranate juice to thin. Brush over the ladyfingers and add the remainder to the bottom of the bowl.  | |
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Cut the pomegranate in half and then each half in quarters. Place the pomegranate cut side down in the palm of your hand and beat the top part with a wooden spoon. The seeds will just fall out. Do this for half of the pomegranate. Place these seeds in the bottom of the pot  | |
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Heat one cup of the whipping cream over low heat in a small heavy pot until it just comes to boil. Remove from the heat and add chopped white chocolate. shake the pan and let it sit a few minutes while the chocolate melts. Stir to blend. Transfer to a large bowl and place in refrigerator until cold but not set.  | |
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Whip the 2 cups of cream until stiff. Whisk a spoonful of cream into the mixture to lighten it. Then fold in the remaining cream. Soon over the layer of jam. Chill 2 hours or until set (can be done the day before).  | |
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Rinse the raspberries and blackberries (if using) and dry on paper towels. Seed the second half of the pomegranate and dry the seeds on some paper towels. Add the berries to the top of the trifle. Top with the pomegranate seeds. Then shave chocolate over the top. | |
| Chop the pistachios and set aside. Place a serving of the trifle on a plate. Top with a sprinkle of chopped pistachios. | |
Our book club had the chance to enjoy this decadent dessert on Friday night at our Christmas dinner. As the host, I was lucky enough to have 2 portions left behind to enjoy the next night. It was just as delicious the next day. Thanks, Ginny!