White Chocolate Tiramisu Trifle with Spiced Pears
"To show off the layers, use a 12-cup trifle dish, a footed glass bowl measuring about 8 inches across and 5 inches deep...."
INGREDIENTS
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1 750-ml bottle dry white wine
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2 cups pear juice or pear nectar
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1 1/4 cups sugar
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12 whole green cardamom pods, crushed in resealable plastic bag with mallet
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4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
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2 cinnamon sticks, broken in half
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5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled
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7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
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1/3 cup poire Williams (clear pear brandy)
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1/4 cup water
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1/2 vanilla bean, split lengthwise
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1 8- to 8.8-ounce container mascarpone cheese*
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1 cup chilled heavy whipping cream
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3 3-ounce packages soft ladyfingers,** separated
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2 cups chilled heavy whipping cream
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1/4 cup minced crystallized ginger
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White chocolate curls
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1 tablespoon powdered sugar
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