White Chocolate Tiramisu Trifle With Spiced Pears
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Keep chilled
2
For spiced pears: Combine first 6 ingredients in large saucepan
3
Stir over medium-high heat until sugar dissolves
4
Add pears and bring to boil
5
Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes
6
Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours
7
Using slotted spoon, transfer pears to plate
8
Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes
9
Strain into 2-cup measuring cup; discard spices in strainer
10
Cool
11
Cover and chill pears and pear syrup until cold
12
Combine first 6 ingredients in large saucepan
13
Stir over medium-high heat until sugar dissolves
14
Add pears and bring to boil
15
Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes
16
Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours
17
Using slotted spoon, transfer pears to plate
18
Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes
19
Strain into 2-cup measuring cup; discard spices in strainer
20
Cool
21
Cover and chill pears and pear syrup until cold
22
For mousse: Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water
23
Stir until smooth (mixture will be very liquidy)
24
Scrape in seeds from vanilla bean; discard bean
25
Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth
26
Cool mascarpone mixture until barely lukewarm
27
Using electric mixer, beat 1 cup cream in medium bowl until peaks form
28
Fold whipped cream into mascarpone mixture in 4 additions
29
Cover and chill white chocolate mousse until set, about 3 hours
30
DO AHEAD: Pears and mousse can be made 1 day ahead
31
Keep chilled
32
Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water
33
Stir until smooth (mixture will be very liquidy)
34
Scrape in seeds from vanilla bean; discard bean
35
Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth
36
Cool mascarpone mixture until barely lukewarm
37
Using electric mixer, beat 1 cup cream in medium bowl until peaks form
38
Fold whipped cream into mascarpone mixture in 4 additions
39
Cover and chill white chocolate mousse until set, about 3 hours
40
DO AHEAD: Pears and mousse can be made 1 day ahead
41
For trifle assembly: Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices
42
Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers)
43
Drizzle 5 tablespoons pear syrup evenly over ladyfingers
44
Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin)
45
Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely
46
Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times
47
Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over)
48
Drizzle ladyfingers evenly with 5 tablespoons syrup
49
DO AHEAD: Can be made 1 day ahead
50
Cover and refrigerate trifle and remaining pear syrup separately
51
Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form
52
Add 1/4 cup pear syrup and beat until stiff peaks form
53
Working in batches, transfer cream to large pastry bag fitted with large star tip
54
Pipe rosettes all over top of trifle, mounding slightly in center
55
Sprinkle with crystallized ginger
56
Garnish with chocolate curls
57
DO AHEAD: Can be made 6 hours ahead
58
Keep refrigerated
59
Sift powdered sugar over trifle just before serving
60
Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices
61
Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers)
62
Drizzle 5 tablespoons pear syrup evenly over ladyfingers
63
Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin)
64
Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely
65
Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times
66
Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over)
67
Drizzle ladyfingers evenly with 5 tablespoons syrup
68
DO AHEAD: Can be made 1 day ahead
69
Cover and refrigerate trifle and remaining pear syrup separately
70
Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form
71
Add 1/4 cup pear syrup and beat until stiff peaks form
72
Working in batches, transfer cream to large pastry bag fitted with large star tip
73
Pipe rosettes all over top of trifle, mounding slightly in center
74
Sprinkle with crystallized ginger
75
Garnish with chocolate curls
76
DO AHEAD: Can be made 6 hours ahead
77
Keep refrigerated
78
Sift powdered sugar over trifle just before serving
79
* Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets
80
** Available in the bakery or bread section of some supermarkets and at specialty foods stores
81
* Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets
82
** Available in the bakery or bread section of some supermarkets and at specialty foods stores