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Deborah Baic / The Globe and Mail

Trifles were the epitome of Victorian desserts. This is an updated version. Use persimmons if available, otherwise kiwi fruit or mango tastes delightful in this confection.

Servings: 6

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

Topping

1 cup whipping cream

¼ cup pomegranate seeds

2 tablespoons chopped pistachios

2 ounces (60 grams) shaved dark chocolate

Method

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.

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