Raspberry, White Chocolate, and Almond Trifle
A luxurious layered dessert combining crisp ladyfinger biscuits soaked in almond syrup, rich white chocolate cream, fresh and frozen raspberries, and toasted almonds. This elegant trifle is perfect for special occasions.
Ingredients
- •3½ cups heavy whipping cream
- •12 ounces white chocolate
- •1¼ teaspoons almond extract
- •½ cup sugar
- •½ cup water
- •7 ounces ladyfinger cookies
- •1 cup raspberry jam
- •18 ounces frozen raspberries
- •12 ounces fresh raspberries
- •¾ cup sliced almonds
- •toasted
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
10 min
- 3.
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.
20 min
- 4.
*Available at some supermarkets and at Italian markets.
