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Trifles were the epitome of Victorian desserts. This is an updated version. Use persimmons if available, otherwise kiwi fruit or mango tastes delightful in this confection.

Servings: 6

trifle

16 small ladyfinger biscuits

1/3 cup Madeira

½ cup pomegranate juice

1 cup seedless raspberry jam

½ cup whipping cream

6 ounces (175 grams) white chocolate, chopped

2 persimmons, peeled and sliced

Topping

1 cup whipping cream

¼ cup pomegranate seeds

2 tablespoons chopped pistachios

2 ounces (60 grams) shaved dark chocolate

Method

Divide ladyfingers among 6 compote or balloon wine glasses, breaking them up as needed to fit. Combine Madeira and pomegranate juice in a small bowl and drizzle ½ cup over ladyfingers, reserving remainder.

Heat jam in a small pot until liquid, adding remaining pomegranate mixture to thin out if needed.

Heat ½ cup whipping cream in a small heavy pot over low heat until it just comes to the boil. Remove from heat and stir in white chocolate. Let sit a few minutes while chocolate melts. Stir to blend. Transfer chocolate mixture into a bowl and place in refrigerator until cold but not set.

Meanwhile, whip 1 cup whipping cream until stiff peaks form. Whisk a large spoonful of whipped cream into white chocolate mixture to soften. Refrigerate whipped cream.

Evenly divide jam over ladyfingers, add a layer of persimmons, then spoon chocolate cream over top. Chill for 2 hours or until set. Garnish with remaining whipped cream, pomegranate seeds, chopped pistachios and shaved dark chocolate.

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