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White Chocolate Pomegranate Trifle

Who doesn’t love dessert? I’ve always been a savory chef, but that doesn’t mean I don’t know my way around a great dessert, and this White Chocolate Pomegranate Trifle is pretty nearly perfect. Make it in advance and serve it at the end of a meal and you’ll impress everyone!

Pomegranate trifle in glasses with whipped cream and pomegranate.

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I love trifles and grew up eating them. They were our fancy dinner dessert, and I loved the boozy kick my Mother or Grandmother would add by soaking the sponge in sherry.

This is a modern version of a holiday trifle, and to really impress, they’re made in individual dessert cups. You can use any kind of clear glass for these, and they are so pretty with the red and white layers and jewel-like pomegranate seeds!

What You’ll Love About White Chocolate Pomegranate Trifle


  • This is a no-bake dessert. Use a premade pound cake to make it even easier
  • You can use pomegranate juice instead of liqueur if you prefer a non-alcoholic trifle.
  • This is the perfect dessert for any holiday gathering, from Christmas to New Year’s Eve.

Ingredients

  • Pomegranate arils – Pomegranate seeds.
  • Pound cake
  • Pomegranate liqueur
  • Heavy whipping cream
  • Granulated white sugar
  • White chocolate

For the White Chocolate Custard

  • Egg yolks
  • Milk
  • Granulated sugar
  • Cornstarch
  • White chocolate – Finely chopped.
Four glasses of pomegranate ice cream on a white brick wall.

How to make White Chocolate Pomegranate Trifle

  1. Whisk together the egg yolks, 1/2 cup of the milk, 1/3 cup of sugar, and cornstarch in a medium-sized bowl.
  2. Heat the remaining milk in a heavy-bottomed saucepan over medium heat until bubbles form around the edges of the pot. Remove the pot from the heat.
  3. Slowly whisk the yolk mixture into the hot milk, then return the saucepan to medium heat, and whisk until thickened and starting to bubble. Remove the pan from the heat.
  4. Stir in 2 ounces of chopped white chocolate into the custard until melted.
  5. Chill the custard for about 2 hours to fully set and chill.

To Make the Trifle

  1. Whip the cold heavy whipping cream and 1 teaspoon of sugar until stiff peaks form. Set aside.
  2. Strain the custard through a fine mesh strainer to remove lumps, pressing it through with a spatula.
  3. Cut the pound cake into ½-inch cubes and put them in the bottom of each dessert cup or glass.
  4. Drizzle the pound cake with 1-2 teaspoons of pomegranate liqueur.
  5. Top with a heaping tablespoon of pomegranate seeds, a good scoop of custard, and then finish with whipping cream.
  6. Garnish with shaved white chocolate and more pomegranate arils.
  7. Refrigerate the trifles for about an hour or until ready to serve. Enjoy!
Four glasses with whipped cream and pomegranate on top.

Chef Jenn’s Tips

  • If pomegranate liqueur is too strong for your taste, dilute it with a bit of water or use pomegranate juice.
  • Make sure the custard is completely cooled before layering to prevent melting the whipped cream.
  • Keep the layers distinct – the layered look of this Christmas trifle is what makes it so pretty!
  • Add a green mint leaf to really make the colors pop!
  • For a non-alcoholic version, replace the liqueur with pomegranate juice.

Recommended

Make It A Meal

This trifle is the perfect end to a hearty holiday meal. Serve it after a traditional roast with seasonal vegetables and a glass of your favorite festive cocktail

Storage

The White Chocolate Pomegranate Trifle can be refrigerated for up to 2 days. Ensure they’re covered with plastic wrap to prevent the layers from absorbing fridge odors. Unfortunately, this dessert doesn’t freeze well due to the delicate nature of the whipped cream and custard layers, so it’s best enjoyed fresh.

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Pomegranate trifle in glasses with whipped cream and pomegranate.
Print Pin
5 from 36 votes

White Chocolate Pomegranate Trifle

Light, fabulous, and not too sweet, this easy no-bake dessert has layers of pound cake, pomegranate and pomegranate liqueur, white chocolate custard, and whipped cream. It's such a pretty and festive chilled dessert!
Course Desserts
Cuisine American
Keyword pomegranate, trifle, white chocolate custard, white chocolate trifle
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 576kcal
Author Chef Jenn

Ingredients

for the custard

  • 4 egg yolks
  • 2 cups milk
  • cup granulated sugar
  • ¼ cup cornstarch
  • 2 ounces white chocolate finely chopped

for the trifle

  • ¾ cup pomegranate arils pomegranate seeds
  • 14 ounces pound cake use a prepared pound cake to make this dessert super easy
  • ½ cup pomegranate liqueur or pomegranate juice
  • 1 cup heavy whipping cream
  • 2 teaspoon granulated sugar
  • 1 ounce white chocolate shaved

Instructions

  • Whip the cold heavy whipping cream and 1 teaspoon of sugar until stiff peaks form. Set aside.
  • Strain the custard through a fine mesh strainer to remove lumps, pressing it through with a spatula.
  • Cut the pound cake into ½-inch cubes and put them in the bottom of each dessert cup or glass.
  • Drizzle the pound cake with 1-2 teaspoons of pomegranate liqueur.
  • Top with a heaping tablespoon of pomegranate seeds, a good scoop of custard, and then finish with whipping cream.
  • Garnish with shaved white chocolate and more pomegranate arils.
  • Refrigerate the trifles for about an hour or until ready to serve. Enjoy!

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 75g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 255mg | Sodium: 473mg | Potassium: 328mg | Fiber: 1g | Sugar: 53g | Vitamin A: 994IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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