This white chocolate and raspberry trifle is the perfect dessert for special occasions like Mother’s or Father’s Day. It’s easy to assemble and to transport, is pretty to present, and it’s a classic dessert most everyone loves. Feel free to use fresh (or defrosted) strawberries, blueberries, or another favorite. If you don’t have a trifle dish, a 4-quart clear glass mixing bowl also would work.
White Chocolate and Raspberry Trifle
2 bags (12-ounces each) of white chocolate chips
1 quart, plus 2, cups heavy whipping cream
¾ cup granulated sugar
pinch of salt
1 teaspoon vanilla
4 pints raspberries
6 cups prepared yellow or pound cake, crumbled
In a double boiler over medium heat, melt 2 cups whipping cream with the white chocolate chips until smooth and creamy. Set aside and cool completely, about 60 minutes. In a stand mixer or with a hand mixer, whip the remaining heavy cream, vanilla, sugar, and salt until soft peaks form. Set aside.
Add 1/3 of the crumbled cake to the bottom of the dish. Put 1/3 of the berries over the cake, drizzle 1/3 of the white chocolate ganache over the berries, and top with whipped cream.
Repeat this process two more times, and decorate the final cake with a few berries and drizzle of white chocolate. Refrigerate for at least 1 hour or up to overnight before serving.