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Raspberry, White Chocolate, and Almond Trifle

Source of Recipe


Bon Appétit



List of Ingredients



• 3½ cups chilled heavy whipping cream, divided
  
• 12 ounces high-quality white chocolate, chopped
  
• 1¼ tsp almond extract, divided
  
• ½ cup sugar
  
• ½ cup water
  
• 7 ounces Budoirs or Champagne biscuits (crisp ladyfinger cookies), divided
  
• 1 cup raspberry jam, melted; divided
  
• 1½ 12-ounce packages frozen unsweetened raspberries, partially thawed; divided
  
• 2 (6-ounce) containers fresh raspberries
  
• ¾ cup sliced almonds, toasted
  






Instructions



1. 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 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
   
   
2. Stir sugar and ½ cup water in small saucepan over medium heat until sugar melts. Mix in ¾ teaspoon extract; remove syrup from heat. Quickly submerge one biscuit in syrup; shake excess back into pan. Place dipped biscuits in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
   
   
3. Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 cup of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream two 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.
   
   Makes 16 servings.