Raspberry, White Chocolate and Almond Trifle |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Adapted from Bon Appetit. Prep time does not include chill time of 5 hours or up to 24 hours. Ingredients:
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 |
Directions:
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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