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How to make White chocolate & quince trifles

Yield = 6
Prep time: 0:50
Cook time: 2:10
Total time: 3:00

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 finger biscuits (savoiardi)
  • Toasted flaked almonds, to serve

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Drizzle trifle with a little remaining syrup, top with almonds and serve.