White Chocolate Raspberry Almond Trifle Recipe
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Category: |
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Ingredients: |
Ingredients: 3-1/2 C. chilled Heavy Whipping Cream, divided 12 oz. high-quality White Chocolate (such as Lindt) Chambord Raspberry Liqueur 1/2 tsp. Almond extract 16 oz. Sara Lee Pound Cake
1 C. Raspberry jam, divided - (I use 8.8 oz Raspberry Fruit Spread from Aldi) 1 ½ -12 oz. bags frozen unsweetened Raspberries, partially thawed, divided 2- 6 oz. containers fresh Raspberries ¾ C. sliced Almonds, toasted
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Directions: |
Directions:Bring 1 C. cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2-1/2 C. cream and 1/2 tsp. Almond extract in large bowl to soft peaks. Fold in white chocolate mixture. Cut pound cake into bite size cubes. Place Chambord into a small prep bowl. Dip pound cake cubes into Chambord. Place dipped pound cake in bottom of 14-cup trifle dish. Repeat with enough pound cake to cover bottom of dish. Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped pound cake, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours. |
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