White Chocolate 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


  • 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. Serves 6.