Raspberry, White Chocolate and Almond Trifle

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READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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