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!

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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!

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.

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!

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.