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White Chocolate Pomegranate Trifle

White Chocolate Pomegranate Trifle


The new host of Best Recipes ever, Chef Christine Tizzard dropped by to show us this show-stopping White Chocolate Pomegranate Trifle. Perfect for your holiday table, this sweet white chocolate pairs perfectly with the tart pomegranate seeds. A fresh batch of Best Recipes Ever episodes begin on January 14 so if you haven't met Christine already, read more about her.

White Chocolate Pomegranate Trifle

By The Canadian Living Test Kitchen

To make a nonalcoholic version, substitute pomegranate juice for the pomegranate liqueur. Use a vegetable peeler to create long shavings of white chocolate to top the trifle. If substituting pound cake for the golden vanilla cake, add up to 1/3 cup more pomegranate liqueur.

Preparation time: 30 minutes
Total time: 16 hours
This recipe makes 14 serving(s)


1-1/2 cups (375 mL) pomegranate seeds, (1 pomegranate)
1 pkg (390 g) golden vanilla cake or vanilla pound cake
3/4 cup (175 mL) pomegranate liqueur, (or 1/4 cup pomegranate juice and 1/2 cup vodka)
1 cup (250 mL) whipping cream, (35%)
2 tsp (10 mL) granulated sugar
1/4 cup (60 mL) shaved white chocolate

White Chocolate Custard: 8 egg yolks
4 cups (1 L) milk
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) cornstarch
4 oz (113 g) finely chopped white chocolate


White Chocolate Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 7 minutes.

Strain through fine sieve into clean bowl; stir in white chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours (Make-ahead: Refrigerate for up to 24 hours.)

Remove 1/4 cup of the pomegranate seeds to small bowl; cover and refrigerate.

Slice cake into 3/4-inch (2 cm) thick slices or cubes. Line 16-cup (4 L) trifle bowl with one-third of the cake pieces; drizzle with one-third of the pomegranate liqueur. Sprinkle with one-third of the remaining pomegranate seeds; spoon one-third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Whip cream with sugar; spread over trifle. Garnish with chocolate and reserved pomegranate seeds.


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