How to make it

  • Pre heat over to 400 F
  • Put pears, port and pomegrante juice in a bowl and coats pear pieces
  • Transfer to a over proof baking dish
  • Bake for 15 minutes
  • Add chopped figs and cook for another 15 minutes
  • Let cool then transfer to another bowl and refrigerate to cool
  • You could do the above a couple of hours before hand and then just let it cool on the counter
  • Pace 1/2 cup whipping cream in a small pot (I use a double pot with water), heat cream and add the chopped white chocolate, stir until well blended, no chocolate chunks, and remove from heat to cool.
  • I make this mixture while the fruit is poaching.
  • Whip the remaining 1/2 cup of whipping cream in a separate bowl until soft peak start to form
  • Put the mascarpone and sugar in a (large) mixing bowl and mix at low speed until sugar is blended well
  • Fold the whipping cream and white chocolate/cream mixture into the blended mascarpone and sugar and then blend on low - not for long - 30, 45 seconds just to blend everything together well.
  • To assemble: place half (4 cups) of the panettone in your trifle bowl, top evenly with half the fruit and juices (use a large tablespoon that way you can distribute more evenly versus using a big soup ladle); now top with half the cream mixture, spreading it to cover and then repeat.
  • Sprinkle with pomegranate seeds and white chocolcate shavings
  • Sinfully delicious ;) Enjoy!

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