Sweet white chocolate pairs perfectly with the tart pomegranate seeds. 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.
- Prep time 30 minutes
- Total time 16 hours
Ingredients
White Chocolate Custard:
Method
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.
Makes 12 to 14 servings.
Nutritional facts Per each of 14 servings: about
- Sodium 156 mg
- Sugars 32 g
- Protein 6 g
- Calories 366.0
- Total fat 18 g
- Potassium 215 mg
- Cholesterol 163 mg
- Saturated fat 8 g
- Total carbohydrate 42 g
%RDI
- Iron 7.0
- Folate 9.0
- Calcium 12.0
- Vitamin A 15.0
- Vitamin C 2.0
