Best Raspberry White Chocolate And Almond Trifle Recipes

Raspberry, White Chocolate, and Almond Trifle image

Yield Makes 16 servings

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

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.

Raspberry, White Chocolate and Almond Trifle image

Provided by noway

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided use
12 ounces white chocolate, chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces french-style ladyfinger cookies, divided use
1 cup raspberry jam, melted, divided use
1.5 (12 ounce) packages frozen unsweetened raspberries, partially thawed, divided use
12 ounces fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

Bring 1 cup whipping cream to simmer in medium saucepan.
Remove from heat and 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 and from heat.
Quickly submerge 1 cookie in syrup; shake excess back into pan. Place dipped cookie in bottom of 14-cup trifle dish. Repeat with enough cookies 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.