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.
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.
Here’s exactly what’s going on inside this trifle:
Pound cake or angel food cake (I use store bought)
Easy white chocolate mousse (only 2 ingredients!)
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.
NEVER MISS A RECIPE!
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.
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
- 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
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.
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.
I used an 8-inch round store bought angel food cake for this recipe. If using loaf cakes you will probably need 1-2.