Raspberry, White Chocolate, and Almond Trifle |
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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 16 |
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A dream-come-true holiday dessert: so easy to assemble, yet so very impressive (and delicious, too). Ingredients:
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 |
Directions:
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.
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.
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.
4. *Available at some supermarkets and at Italian markets.
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