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Trifle dish with cake, whipped cream, jam and raspberries.
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5 from 12 votes

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.
Course Dessert
Cuisine Dessert
Prep Time 25 minutes
Cook Time 5 minutes
Cooling time 3 hours
Total Time 3 hours 30 minutes
Servings 10 +
Calories 413kcal


White Chocolate Mousse

  • ½ cup good quality white chocolate chips I use Guittard or Ghirardelli
  • cup chilled heavy cream
  • ½ cup chilled heavy cream


  • 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


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. 



I used two round store bought angel food cakes for this recipe.  
Jam: I like a jam that is more tart than sweet for this trifle. If you can find one that is lower in sugar, use it; there are already a lot of sweet ingredients in the trifle.


Calories: 413kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 239mg | Potassium: 122mg | Fiber: 1g | Sugar: 38g | Vitamin A: 700IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg