This take on traditional trifle includes panettone, the Italian holiday cake, which gives it an unusual texture and flavour. Roasting the pears with port and pomegranate juice gives them a richer taste and darker colour.
- 3 Bartlett pears, peeled, cored and cut into 1/2-inch cubes
- 11/2 cups pomegranate juice
- 2/3 cup port
- 1/2 cup coarsely chopped dried black figs
- 1 cup whipping cream
- 1 cup chopped white chocolate
- 2 cups mascarpone
- 1/4 cup granulated sugar
- 8 cups panettone , cut into 1-inch cubes
- 1/2 cup pomegranate seeds
- 1/2 cup white chocolate curls
Preheat oven to 400 F.
Place pears in an oven-proof baking dish. Combine pomegranate juice and port and toss with pears. Roast for 15 minutes, add figs and roast another 10 to 15 minutes or until pears are tender. Remove from oven. Reserve fruit and juices.
Place 1/2 cup whipping cream in a small pot, bring to a boil and pour over chopped white chocolate. Stir until melted. Cool and reserve.
Stir together mascarpone and sugar. Whisk remaining 1/2 cup whipping cream and fold into mascarpone along with white chocolate cream.
To assemble, place half of cubed panettone in the bottom of a glass trifle dish. Top with half of fruit and juices and half of the cream, then repeat the layer and finish with the cream. Sprinkle with pomegranate seeds and white chocolate curls. Serves 8.