Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, firstname.lastname@example.org
2861 US Route 20, Sheridan, NY 14135
White Chocolate Trifle with Raspberries
Serve with White Side of the Moon
- 3/4 cups good quality white chocolate chips 2 cups heavy whipping cream, divided 2 tablespoons powdered sugar 1/4 teaspoon + 1/2 teaspoon almond extract, divided Angel food or pound cake (premade or from mix), gently cut into 1” cubes 2 (6 ounce) containers fresh raspberries 1-1/2 cups seedless raspberry jam 1/2 cup sliced almonds
- Place the white chocolate chips and 1/2 cup heavy cream in a small saucepan over very low heat. Stir until the white chocolate has melted and the mixture is smooth. Remove from heat and pour into a small bowl. Set aside and allow to cool. In the meantime, using a mixer, beat 1/2 cup heavy cream, until soft peaks begin to form. Add 1/4 teaspoon almond extract and continue beating until stiff peaks form. Using a spatula, fold this whipped cream into the cooled chocolate mixture. Fold until the mixture is smooth and creamy. Cover bowl and chill for approximately two hours. When you are ready to assembly the trifle, make the whipped topping. With a mixer beat one cup heavy whipping cream with powdered sugar and 1/2 teaspoon almond extract, until medium peaks form. Set this topping aside. To assemble the trifle: In a trifle bowl, layer half of the cubed cake in the bottom of the bowl. Spread (as best you can) half of the raspberry jam. Top this layer with all the white chocolate and cream mixture. Spread evenly. Spread half the fresh raspberries on this layer. Then top with remaining cake cubes and spread with the remaining jam. Top all with the whipped cream topping. Garnish top with the remaining raspberries and sliced almonds. Refrigerate until ready to serve. This tastes best if allowed to sit for a few hours for the flavors to meld. NOTE: To make this dessert extra special, serve in individual wine or martini glasses.