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1
Combine first 6 ingredients in large saucepan.
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2
Stir over medium-high heat until sugar dissolves.
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3
Add pears and bring to boil.
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4
Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes.
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5
Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
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6
Using slotted spoon, transfer pears to plate.
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7
Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes.
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8
Strain into 2-cup measuring cup; discard spices in strainer.
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9
Cool.
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10
Cover and chill pears and pear syrup until cold.
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11
Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water.
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12
Stir until smooth (mixture will be very liquidy).
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13
Scrape in seeds from vanilla bean; discard bean.
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14
Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth.
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15
Cool mascarpone mixture until barely lukewarm.
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16
Using electric mixer, beat 1 cup cream in medium bowl until peaks form.
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17
Fold whipped cream into mascarpone mixture in 4 additions.
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18
Cover and chill white chocolate mousse until set, about 3 hours.
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19
DO AHEAD: Pears and mousse can be made 1 day ahead.
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20
Keep chilled.
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21
Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.
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22
Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers).
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23
Drizzle 5 tablespoons pear syrup evenly over ladyfingers.
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24
Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin).
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25
Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely.
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26
Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times.
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27
Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over).
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28
Drizzle ladyfingers evenly with 5 tablespoons syrup.
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29
DO AHEAD: Can be made 1 day ahead.
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30
Cover and refrigerate trifle and remaining pear syrup separately.
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31
Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form.
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32
Add 1/4 cup pear syrup and beat until stiff peaks form.
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33
Working in batches, transfer cream to large pastry bag fitted with large star tip.
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34
Pipe rosettes all over top of trifle, mounding slightly in center.
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35
Sprinkle with crystallized ginger.
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36
Garnish with chocolate curls.
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37
DO AHEAD: Can be made 6 hours ahead.
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38
Keep refrigerated.
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39
Sift powdered sugar over trifle just before serving.
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40
* Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
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41
** Available in the bakery or bread section of some supermarkets and at specialty foods stores.
