Ingredients

1 750-ml bottle dry white wine

2 cups pear juice or pear nectar

1 1/4 cups sugar

12 whole green cardamom pods, crushed in resealable plastic bag with mallet

4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)

2 cinnamon sticks, broken in half

5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled

White Chocolate Mascarpone Mousse:

• 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
• 1/3 cup poire Williams (clear pear brandy)
• 1/4 cup water
• 1/2 vanilla bean, split lengthwise
• 1 8- to 8.8-ounce container mascarpone cheese*
• 1 cup chilled heavy whipping cream

Trifle Assembly:

• 3 3-ounce packages soft ladyfingers,** separated
• 2 cups chilled heavy whipping cream
• 1/4 cup minced crystallized ginger
• White chocolate curls
• 1 tablespoon powdered sugar

Description

To Show Off The Layers, Use A 12-cup Trifle Dish, A Footed Glass Bowl Measuring About 8 Inches Across And 5 Inches Deep.

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