- Prep time 45 minutes
- Total time 16 hours
- Portion size 14 servings
In saucepan, combine wine, pear juice, 1 cup sugar, vanilla bean, ginger and cinnamon. Bring to boil, stirring occasionally, until sugar is dissolved. Add pears; place parchment paper round on top of pears, so pears are submerged. Reduce heat; simmer until pears are tender, about 15 minutes. Using slotted spoon, transfer pears to baking sheet; let cool. Bring cooking liquid to boil; boil until reduced to about 2⁄3 cup. Reserve pears and cooking liquid separately. (Make-ahead: Pears and cooking liquid can be refrigerated for up to 1 day.)
Refrigerate large mixing bowl until cold. In separate large, heat-resistant bowl placed over saucepan of hot, but not boiling water, heat white chocolate, whisky liqueur and 1⁄2 cup water, stirring until chocolate is melted, about 5 minutes. Transfer chocolate mixture to cold bowl; using electric mixer, beat in mascarpone until smooth. Let cool. In separate bowl, beat 1 cup of the cream until firm peaks form. Fold whipped cream into white chocolate mixture. Refrigerate for 3 hours.
Spread thin layer of chocolate cream over bottom of 4-litre trifle bowl; line side with Ginger Cookies. Place one-third of the pound cake cubes on bottom, spoon half of the reserved cooking liquid over top; spread with one-third of the chocolate cream mixture, then arrange half of the pears over top. Repeat layers; top with remaining pound cake and chocolate cream. Cover with plastic wrap and refrigerate for at least 12 hours or up to 1 day.
In bowl, beat remaining cream and sugar until firm peaks form; spread over cake. Garnish with Ginger Cookies.
Portion size and prep time can be found on the full recipe here.
- 1⁄2 cup molasses
- 1⁄4 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 tsp cinnamon
- 2 tsp grated fresh ginger
- 1⁄4 tsp ground cloves
- 1 tsp baking soda
- 1⁄2 cup unsalted butter, softened
- 1 egg
- 2 1⁄2 cups all-purpose flour, divided
In large, heatproof bowl, combine molasses, brown and granulated sugars, cinnamon, ginger and cloves. Place over saucepan of hot, but not boiling, water (do not allow bowl to touch water); cook over medium heat, stirring occasionally, until sugar is dissolved, about 10 minutes. Remove from heat; mix in baking soda. Let cool to room temperature.
In separate bowl, using electric mixer, beat butter until light and fluffy; beat in molasses mixture, then beat in egg. Using wooden spoon, stir in 11⁄2 cups flour, 1⁄2 cup at a time, beating well after each addition. Using wooden spoon or hands, mix in remaining flour. Separate dough into 2 disks; cover in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F. On lightly floured surface, roll out each disk into 1⁄4-inch thickness. Using tree-shaped cookie cutter, cut out cookies and place 1⁄2 inch apart on 2 parchment paper-lined baking sheets. Bake, in batches, until cookies are golden brown, 8 to 10 minutes. Let cool on baking sheets on rack for 5 minutes; transfer cookies directly to rack. Let cool completely. (Make-ahead: Can be stored at room temperature for up to 5 days or frozen for up to 1 month.)
Nutritional facts PER SERVING: about
- Iron 2.3 mg
- Fibre 2 g
- Sodium 310 mg
- Sugars 68 g
- Protein 10 g
- Calories 980
- Total fat 62 g
- Saturated fat 39 g
- Total carbohydrate 95 g