Description
This White Chocolate Raspberry Trifle is a luscious layered dessert combining sweet white chocolate mousse, tart raspberry sauce, and soft pound cake cubes. Perfect for special occasions or an elegant treat, this trifle comes together with simple steps and requires no baking of the base, making it accessible for any home cook looking for an impressive yet easy dessert.
Ingredients
Scale
Raspberry Sauce
- 1 package (10 ounces) frozen raspberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup cold water
White Chocolate Mousse
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 12 ounces white chocolate, chopped
Other
- 1 store-bought pound cake, cut into cubes
Instructions
- Thaw Raspberries: Thaw the frozen raspberries in the refrigerator overnight or leave them at room temperature for a few hours until fully thawed.
- Cook Raspberry Sauce: In a saucepan over medium heat, combine the thawed raspberries, sugar, and 1/4 cup water. Stir occasionally until the raspberries break down and the mixture begins to simmer.
- Mix Cornstarch Slurry: In a small bowl, blend the cornstarch with 1/4 cup cold water until smooth, then slowly add this mixture to the simmering raspberries while stirring constantly to prevent lumps.
- Thicken Sauce: Continue cooking the raspberry mixture for 2 to 3 minutes, stirring frequently, until the sauce thickens. Remove the pan from heat and allow it to cool to room temperature.
- Whip Cream: In a clean bowl, whip the heavy cream together with vanilla extract until stiff peaks form, creating a light and airy texture.
- Melt White Chocolate: Using a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped white chocolate gently, stirring occasionally until completely smooth.
- Fold Chocolate into Cream: Carefully fold the melted white chocolate into the whipped cream, mixing gently to maintain the mousse’s lightness.
- Layer Pound Cake: Place half of the cubed pound cake in the bottom of a trifle dish or large serving bowl as the base layer.
- Add White Chocolate Mousse: Spread half of the white chocolate mousse evenly over the pound cake layer.
- Add Raspberry Sauce: Pour half of the cooled raspberry sauce over the white chocolate mousse layer.
- Repeat Layers: Repeat the layering process with the remaining pound cake cubes, white chocolate mousse, and raspberry sauce to build a complete trifle.
- Chill: Cover the assembled trifle with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to blend and the dessert to set.
- Serve and Enjoy: Serve the white chocolate raspberry trifle chilled, savoring the rich and fruity layers in each spoonful.
Notes
- For best results, allow the raspberry sauce to cool completely before assembling to prevent melting the white chocolate mousse.
- You can substitute the store-bought pound cake with homemade pound cake or sponge cake if preferred.
- This dessert can be prepared a day in advance and refrigerated to enhance flavor melding.
- If white chocolate is not available, semi-sweet or milk chocolate can be used, though the flavor will vary.
- Ensure the white chocolate is melted gently to prevent seizing; avoid overheating.
