Mine BEFORE Whipped Cream:
AFTER Whipped Cream:
It might have helped if I had read the ENTIRE name of the recipe. I saw White Chocolate and Tiramisu and ran with it. Even though it WAS Trifley-looking, I thought I was making a TIRAMISU.
I was halfway through making it and I realized that the layers of cake, creamy mousse and fruit were much more trifle-like than they were tiramisu-ish. Did it really matter? Kind of. A Tiramisu is usually served on a plate in a neat piece. A Trifle is customarily served in a bowl, perhaps with a bit of cream or custard, admittedly neither of which this needed. Bon Appétit hedged their bets and called their cover dessert a Tiramisu Trifle. I focused on the tiramisu part, but I should have realized it really was both.
I followed their recipe for the white chocolate mascarpone filling, but that was about it. I thought pears were a bit weird, so I used peaches and raspberries. I changed the pear nectar and cardamom syrup to a ginger one that Tyler had used for Peach Ginger Bellinis. (Use 2 tablespoons of sliced ginger, with the skin, 1 cup of sugar and 1 cup of water and you'll still have too much.) I used a pound bag of frozen peaches, which I put into a bowl to thaw after pouring over a bit of the warm ginger syrup. And I didn't garnish it with chocolate curls. My vegetable peeler was totally inadequate for the task. See note below.
I proceeded in the customary manner. Ladyfingers; ginger syrup; white chocolate mascarpone mousse; peaches plus a few raspberries thrown on top…Repeat 2 more times. Top the entire thing with whipped cream stars and garnish. It was really rich, really sweet, and really luscious. In other words, a perfect ending to the day.
Note: Because I was having a hard time with my chocolate curls and I needed to get on with it, I did this instead. I put my failed attempts on waxed paper and melted the chocolate slightly in the microwave. Then I spread it into as thin a layer as I could. When the chocolate was firm, I cut it into diamonds and used those pieces to decorate the mousse. (I thought of this AFTER I served the mousse, so these are my only pictures.)
Watch for my fascinating behind the scenes video on the making of my Tiramisu Trifle...coming soon.