White Chocolate Tiramisu Trifle with Spiced Pears
- 1 750-ml bottle dry white wine
- 2 cups pear juice or pear nectar
- 1 1/4 cups sugar
- 12 whole green cardamom pods, crushed in resealable plastic bag with mallet
- 4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
- 2 cinnamon sticks, broken in half
- 5 large firm but ripe Anjou pears (3 to 3 1/4 pounds), peeled
- 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 1/3 cup poire Williams (clear pear brandy)
- 1/4 cup water
- 1/2 vanilla bean, split lengthwise
- 1 8- to 8.8-ounce container mascarpone cheese
- 1 cup chilled heavy whipping cream
- 3 3-ounce packages soft ladyfingers
- 2 cups chilled heavy whipping cream
- 1/4 cup minced crystallized ginger
- White chocolate curls
- 1 tablespoon powdered sugar
- Produce
- Anjou pears (3 to 3 1/4 pounds), large firm but ripe (5)
- Cooking & Baking
- Cardamom pods, whole green (12)
- Cinnamon sticks (2)
- Powdered sugar (1 tablespoon)
- Sugar (1 1/4 cups)
- Vanilla bean (1/2)
- White chocolate, high-quality (7 ounces)
- White chocolate curls (1)
- Snacks
- Ladyfingers, soft (3 3-ounce packages)
- Drinks
- Pear juice or pear nectar (2 cups)
- Water (1/4 cup)
- Dairy
- Double creme (3 cup)
- Mascarpone cheese (1 8- to 8.8-ounce container)
- Desserts
- Crystallized ginger (1/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1 750-ml bottle)
- Other
- 4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
- 1/3 cup poire Williams (clear pear brandy)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published December 1, 2007 (5 years ago).
14 people saved this recipe.
