Raspberry Cream Trifle
Homemade trifles are one of my go to deserts to serve when entertaining. They feed a crowd, are simple to serve, and they look and taste delicious. This trifle in particular is decadent and easy to make. This dessert will definitely be the talk of the party!
Servings 12 people
Calories 445kcal
Ingredients
White chocolate cream
- 1/3 cup heavy cream
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream chilled
Sweetened Whipped Cream
- 1 cup heavy cream chilled
- 1 tbsp white sugar
- 1/2 tsp vanilla extract
Trifle
- 1 large (or 2 small) angel food cake cubed may use pound cake
- 12 oz fresh raspberries fresh is preferred but may use thawed frozen raspberries
- 1 cup raspberry jam
Instructions
White chocolate cream
- In a small saucepan over low heat add white chocolate chips and 1/3 cup heavy cream stirring frequently until chocolate is melted and mixture is smooth. Transfer to bowl and cool at room temperature 25 minutes stirring occasionally until mixture is thickened and completely cooled
- In a separate bowl, using stand mixer or hand mixer, whip 1/2 cup heavy cream until stiff peaks form. Fold in whipped cream into cooled chocolate mixture using rubber spatula until completely incorporated and smooth. Cover and cool at least 3 hours
Sweetened whipped cream
- Using stand mixer or hand mixer, whip 1 cup cream, sugar, and vanilla extract until soft peaks form. Set aside
Trifle assembly
- Add half of the cake to bottom of trifle dish or large glass bowl. Top with half of raspberry jam. Top jam with all of white chocolate cream. Arrange half the raspberries over chocolate cream
- Add remaining cake and top with remaining raspberry jam. Top with sweetened whipped cream. Arrange remaining raspberries over cream. Cover trifle with plastic wrap and chill until ready to serve