Pomegranate, raspberry and white chocolate trifles with hazelnut baubles

Serves 8 Desserts and puddings

Pomegranate Trifles



  • 100g butter, softened
  • 100g caster sugar
  • 2 large eggs, beaten
  • 125g self-raising flour
  • 55g ground hazelnuts
  • 22cm cake tin

For the white chocolate custard

  • 750ml full-fat milk
  • 1 vanilla pod, split
  • 8 egg yolks
  • 100g caster sugar
  • 3tbsp cornflour
  • 150g white chocolate, chopped

For the pomegranate and raspberry sauce

  • 1 pomegranate
  • 250g frozen raspberries, thawed
  • 2tbsp icing sugar

For the hazelnut baubles

  • 40 blanched hazelnuts
  • 300g caster sugar
  • 1 long metal skewer
  • 40 bamboo skewers


To make the cake, preheat the oven to 190C/375F/Gas 5 and line the base of a 22cm cake tin.

Place all the ingredients in a food mixer or processor and blend until smooth. Pour into the tin, smooth the top and bake for 20-25 minutes until risen and golden.

Remove from the oven and leave in the tin for 5 minutes then transfer to a wire rack to cool.

To make the custard, heat the milk and vanilla pod in a saucepan until it reaches boiling point. Remove from the heat and set aside for 20 minutes to infuse. Discard the vanilla pod.

Whisk the egg yolks, sugar and cornflour together in a bowl until pale and creamy, then stir into the milk. Return to the pan and cook, stirring constantly, until the custard thickens and boils very gently. Cook, stirring for 1 minute, then remove from the heat and stir in the chocolate until melted.

Allow to cool, then cover the surface with cling film and refrigerate.

Warm the raspberries in a saucepan until they release their juices then remove from the heat.

Lightly bash the pomegranate and then with a sieve over a saucepan, crack it open and pick out the seeds. Reserve a few for decoration and place the rest in a bowl.

Strain the raspberry juice into the pomegranate juice, add the icing sugar and heat gently, stirring until the sugar has dissolved. Simmer gently for 2-3 minutes until thickened.

Add the raspberries to the pomegranate seeds and pour the syrup over the fruit. Set aside and chill until required.

To assemble the trifle, cut the cake into bite-size pieces and divide between 8 wine glasses. Spoon over the pomegranate and raspberry sauce mixture, reserving 2 tablespoons for decoration.

Pour the custard over the soaked sponge pieces and chill overnight.

To make hazelnut baubles, stick a metal skewer to two large milk bottles above a tray lined with baking paper. Spear each of the hazelnuts with a bamboo skewer, then break it about halfway along so you have a V-shaped hook.

Place the sugar and 100ml water in a saucepan and heat very gently, stirring until the sugar has completely dissolved.

Bring to the boil and simmer without stirring for 3-4 minutes until the syrup turns golden caramel. Remove from the heat and leave to thicken for about 1 minute.

Dip the hazelnuts into the caramel one at a time and hang them on the metal skewer, allowing the tail to set. If the caramel in the pan sets, return it to a low heat to soften.

To serve the trifles, whip the cream until it forms soft peaks and then divide between the glasses. Carefully spoon over the reserved pomegranate and raspberry sauce and set five baubles on top of each one.

Recipes and food styling: Louise Pickford. Photography: Ian Wallace.
Pomegranate Trifles
Recipes and food styling: Louise Pickford. Photography: Ian Wallace.


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe