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. Love this flavor combo? Try our White Chocolate Raspberry Cookies, too!
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.
Trifles are one of my favorite desserts for entertaining. Not only does it make a large quantity, but they are always delicious (foolproof even), and everyone goes crazy when they see all those beautiful layers.
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
Raspberry TrifleA handful of ingredients is all you need to whip up this trifle. The only cooking involved is the white chocolate mousse. Don’t let the name “mousse” fool you, it couldn’t be simpler.
- Pound cake or angel food cake (I use store bought)
- Easy white chocolate mousse (only 2 ingredients!)
- Raspberry jam
- Whipped cream
- Fresh raspberries
Simply layer the ingredients above and you have made a trifle! You can layer them in any order that you choose. There is no wrong way to do this! Layers of cake, jam, mousse and whipped cream can’t possibly be bad.
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.
YOU MIGHT ALSO LIKE: WHITE CHOCOLATE MACADAMIA COOKIES – WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS – WHITE CHOCOLATE BLONDIES – CRANBERRY BLISS BARS
Recipe
White Chocolate Raspberry Trifle
Ingredients
White Chocolate Mousse
- ½ cup good quality white chocolate chips, I use Guittard or Ghirardelli
- ⅓ cup chilled heavy cream
- ½ cup chilled heavy cream
Trifle
- 1 cup chilled heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- 10 (approximate) cups cubed angel food cake or pound cake, see note
- Two 6 oz containers fresh raspberries, more, if desired
- 1-2 cups raspberry jam or preserves, see note
- White chocolate shavings*, optional topping
Instructions
Mousse (allow several hours to chill):
- Place white chocolate chips and ⅓ 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 ½ 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. Chill until ready to serve. This keeps well for several hours.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Meghan
This looks so yummy and easy to make! I gotta try it out!!
Cait Weingartner
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
How beautiful, and perfect for the holidays! I love that it’s relatively easy to make, and so festive!
Shannon Holt
YUM! This looks so delicious and indulgent!
Shannon
suzanne
Oh my goodness, this looks amazing! I’m going to make this next week. YUM.
Shae LaPorte
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
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
Could this be made a day ahead. It looks divine.
Celebrating Sweets
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
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
That should be fine. Even if it thins out a bit it will still taste fine. Enjoy!
Emily
This is literally the best dessert I’ve made, I loved this recipe so much!
Celebrating Sweets
Fantastic! I’m so happy to hear that! Thanks for stopping by.
Nicole Meyer
I made this tonight for my mother’s birthday and it was so delicious! It certainly had a wow factor to it. I followed the recipe almost exactly, using a little less than 1 c. Smuckers seedless red raspberry jam and store bought pound cakes (2) from the grocery store bakery department. I used 2 containers of raspberries, one for filling and one for the top decorations. Next time I might make a little more of the white chocolate mousse because it was so tasty and more of it must be better!
Thank you!
Celebrating Sweets
Hi, Nicole. I’m so glad that you enjoyed it! Thanks for taking the time to comment. Happy holidays! -Allison
Terry
This is the perfect dessert fora y occasion and my go-to. If anyone tries to tell you how they made it better, ignore them. This is beautiful and delicious.
Celebrating Sweets
Glad you enjoyed it! Thanks for stopping by!