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Raspberry, White Chocolate and Almond Trifle

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“Posted for ZWT6: Great Britain. Adapted from Bon Appetit. Prep time does not include chill time of 5 hours or up to 24 hours.”

Ingredients Nutrition


  1. Bring 1 cup whipping cream to simmer in medium saucepan.
  2. Remove from heat and add white chocolate. Whisk until smooth.
  3. Cool to barely lukewarm, about 10 minutes.
  4. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks.
  5. Fold in white chocolate mixture.
  6. 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.
  7. 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.
  8. 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.
  9. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
  10. Mound fresh berries in center of trifle. Sprinkle almonds around edge.
  11. Cover and chill at least 5 hours and up to 24 hours.

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