Dessert

White chocolate and quince trifles

Name: White chocolate and quince trifles
Prep time: 50 min
Cook time: 130 min
Total time: 180 min
Yield: 6
Ingredients: 1 cup (220g) caster sugar; 1 cinnamon quill; 1 vanilla bean, split, seeds scraped; 375ml bottle moscato or other light white wine; 2 quinces, peeled, cored, quartered; 400ml thickened cream; 200g white chocolate, chopped; 12 large sponge fingers (savoiardi); Toasted flaked almonds, to serve

1 rating

50m

2h 10m

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Try this boozy trifle topped with white chocolate cream to finish your meal.

1 cup (220g) caster sugar
1 cinnamon quill
1 vanilla bean, split, seeds scraped
375ml bottle moscato or other light white wine
2 quinces, peeled, cored, quartered
400ml thickened cream
200g white chocolate, chopped
12 large sponge fingers (savoiardi)
Toasted flaked almonds, to serve

Method

1.

Stir sugar, cinnamon, vanilla pod and seeds, wine and 1 cup (250ml) water in a pan over low heat until sugar dissolves. Add quince, cover surface with baking paper and simmer for 2-3 hours until quince is tender and deep red. Remove quince, slice 1-2cm thick, then set aside. Simmer syrup over medium-low heat for 8-10 minutes or until reduced by half.
2.

Bring 100ml cream to just below boiling point, pour over chocolate, then stir to melt. Cool slightly. Whip remaining cream and fold into chocolate mixture.
3.

Break sponge into bite-sized pieces. Divide among glasses, then drizzle with enough quince syrup to moisten. Top with quince and cream, then chill for 1 hour.
4.

Drizzle trifle with a little remaining syrup, top with almonds and serve.