A White Chocolate Raspberry Trifle made from layers of cake, white chocolate mousse, whipped cream, raspberry jam and fresh raspberries. A beautiful and surprisingly easy dessert. VIDEO below!
If there was ever a time to fall face first into a dessert this is it. And, and, AND not only is this a delicious dessert but it is also super simple. We’re taking a mixture of store bought and homemade ingredients and we’re making the prettiest white and red trifle. No one has to know how easy this is. I won’t tell if you won’t.
I’m currently sipping a peppermint mocha, our Christmas tree is glowing, Christmas music is playing, and I am staring at photos of cake layered with white chocolate mousse, whipped cream and raspberries. Life is good.
Trifles are my favorite dessert to serve when entertaining. They can feed a crowd, they are easy to serve, and there are so many fabulous flavor combinations. Trifles are also really forgiving. If you over bake a cake or purchase a less than stellar store bought cake it can easily be fixed by layering it with mousse, jam, and whipped cream.
Raspberry Trifle
- Pound cake or angel food cake (I use store bought)
- Easy white chocolate mousse (only 2 ingredients!)
- Raspberry jam
- Whipped cream
- Fresh raspberries
I’m lucky enough to have access to fresh raspberries year round (one of the perks of living in the Southwest), but if you don’t have fresh berries you can skip the raspberries or use thawed frozen raspberries. Frozen raspberries will be a little less firm, but tasty nonetheless.
I hope this trifle finds a place at your family’s table. Prepare to watch everyone lick their plates clean.
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White Chocolate Raspberry Trifle
A white chocolate raspberry trifle made from layers of cake, white chocolate mousse, whipped cream, raspberry jam and fresh raspberries. A beautiful and surprisingly easy dessert.
Ingredients
White Chocolate Mousse
- 1/2 cup good quality white chocolate chips I use Guittard or Ghirardelli
- 1/3 cup chilled heavy cream
- 1/2 cup chilled heavy cream
Trifle
- 1 cup chilled heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- 8 (approximate) cups cubed angel food cake or pound cake see note
- One 6 oz container fresh raspberries
- 1-2 cups raspberry jam or preserves
- White chocolate shavings optional topping
Instructions
Mousse (allow several hours to chill):
Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Transfer to a medium sized bowl. Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all).
In a separate bowl, using a hand mixer or stand mixer, beat 1/2 cup heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture. The mixture should be completely smooth and creamy. Cover and chill for at least 2 hours.
Trifle Assembly:
Using a hand mixer or stand mixer, beat 1 cup cream, powdered sugar and vanilla until soft peaks form. Set aside (this will be the topping for the trifle).
Add half of the cake to the bottom of a trifle dish or large glass bowl. Top with half the raspberry jam. Top the jam with ALL the white chocolate mousse and then sprinkle around half the fresh raspberries. Add remaining cake, remaining jam and reserved whipped cream. Top with remaining raspberries and white chocolate shavings (if desired). Chill until ready to serve. This keeps well for several hours.
Recipe Notes
I used an 8-inch round store bought angel food cake for this recipe. If using loaf cakes you will probably need 1-2.
Meghan says
This looks so yummy and easy to make! I gotta try it out!!
Cait Weingartner says
Oh my goodness! How festive and delicious this looks. I’ve been trying to think of something to make for Christmas dessert, and now I have my answer. Can’t wait to serve this holiday treat!
Patricia @ Grab a Plate says
How beautiful, and perfect for the holidays! I love that it’s relatively easy to make, and so festive!
Shannon Holt says
YUM! This looks so delicious and indulgent!
Shannon
Clothes & Quotes
suzanne says
Oh my goodness, this looks amazing! I’m going to make this next week. YUM.
Shae LaPorte says
How big of a bowl did you use? I’m making this for a family gathering but am thinking that I will have to double it.
Celebrating Sweets says
Hi, Shae. I used a trifle dish that is 8 inches in diameter and 5 inches high. If you need to double the recipe you can use two bowls or a bowl larger than mine. Enjoy!
Carol T says
Could this be made a day ahead. It looks divine.
Celebrating Sweets says
Hi, Carol. I typically make it the morning of that day that I need it, but I would guess that you could make it the day before. If you’re going to make it a day ahead I would recommend making sure that your cake isn’t too moist since it will be layered with wet ingredients overnight. Enjoy.
Melissa says
Could you make the mousse a day in advance, refrigerate that and assemble the day of? I’ve never made mousse before and is the only part I would worry about!
Celebrating Sweets says
That should be fine. Even if it thins out a bit it will still taste fine. Enjoy!
Emily says
This is literally the best dessert I’ve made, I loved this recipe so much!
Celebrating Sweets says
Fantastic! I’m so happy to hear that! Thanks for stopping by.