Pear, Grand Marnier, and White Chocolate Trifle

Name: Pear, Grand Marnier, and White Chocolate Trifle
Yield: Makes one 8-cup (2 L) trifle | Serves 12
Ingredients: 1 cup (250 mL) sugar; 2 Bartlett or Anjou pears; 2 cups (500 mL) water; 3 Tbsp (45 mL) cornstarch; 3 oz (90 g) white chocolate, chopped; 3 Tbsp (45 mL) unsalted butter; 2 Tbsp (30 mL) Grand Marnier; ½ vanilla bean or 1½ tsp (7.5 mL) vanilla bean paste; 4 egg yolks; ¼ cup (60 mL) sugar; ½ tsp (2 mL) vanilla extract or vanilla bean paste; 1½ cups (375 mL) milk; ¾ cup (185 mL) all-purpose flour; ½ cup (125 mL) sugar; 3 eggs, at room temperature; Chocolate Shavings (white); ⅓ cup (80 mL) red currant jelly; 1 navel orange peel on, sliced

Preparation info

Makes one 8 cup 2 L ) trifle | Serves
12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

If you don’t have a trifle bowl (typically a flat-sided, footed bowl), you can use just about any glass bowl. What counts is that you can see the trifle and all its lovely layers.

Ingredients

Trifle Sponge

3 eggs, at room temperature
½ cup (125 mL) sugar

Dessert
Vegetarian

Method

Preheat the oven to 350°F (175°C), and line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper.
Whip the eggs and sugar at high speed until they have doubled in volume and they hold a ribbon when the beaters are lifted, about 5 m