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.
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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
1 cup whipping cream
¼ cup pomegranate seeds
2 tablespoons chopped pistachios
2 ounces (60 grams) shaved dark chocolate
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.