Raspberry White Chocolate And Almond Trifle Recipes
RASPBERRY, WHITE CHOCOLATE AND ALMOND TRIFLE
Posted for ZWT6: Great Britain. Adapted from Bon Appetit. Prep time does not include chill time of 5 hours or up to 24 hours.
Provided by noway
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 545.2, Fat 31.5, SaturatedFat 17.3, Cholesterol 147.1, Sodium 93.6, Carbohydrate 60.7, Fiber 4.6, Sugar 39.3, Protein 7.4
RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- *Available at some supermarkets and at Italian markets.
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