Raspberry, White Chocolate, and Almond Trifle
16 servings
Source: Bon Appétit December 2005
- 3½ cups chilled heavy whipping cream, divided
- 12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1¼ tsp 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
- 1½ 12-ounce packages frozen unsweetened raspberries, partly 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 2½ cups cream and ½ tsp extract in large bowl to soft peaks. Fold in white chocolate mixture.
Stir sugar and ½ cup water in small saucepan over medium heat until sugar melts. Mix in ¾ tsp 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.