Raspberry, White Chocolate, and Almond Trifle

Raspberry, White Chocolate, and Almond Trifle

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  • Prep Time


  • Total Time


  • Servings



  • Raspberry, White Chocolate, and Almond Trifle

  • cups chilled heavy whipping cream, divided

  • 12

    ounces high-quality white chocolate (such as Lindt or Perugina), chopped

  • teaspoons almond extract, divided

  • ½

    cup sugar

  • ½

    cup water

  • 7

    ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided

  • 1

    cup raspberry jam, melted, divided

  • 12-ounce packages frozen unsweetened raspberries, partially thawed, divided

  • 2

    6-ounce containers fresh raspberries

  • ¾

    cup sliced almonds, toasted


Bring 1 cup cream to simmer in medium saucepan.Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture. Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish. Spread 1/3 of melted jam over biscuits in dish.Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours. *Available at some supermarkets and at Italian markets.


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