Description
Indulge in the luscious layers of this White Chocolate Raspberry Trifle, a delightful dessert that combines the richness of white chocolate with the tartness of fresh raspberries. Perfect for special occasions or a sweet treat any time!
Ingredients
Scale
Pound Cake:
- 1 pound pound cake, cubed
White Chocolate Cream:
- 8 ounces white chocolate, chopped
- 2 cups heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon raspberry jam (optional for layering)
Additional:
- 2 cups fresh raspberries
Instructions
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring until smooth. Allow to cool slightly.
- Whip Heavy Cream: In a large bowl, beat the heavy cream until stiff peaks form and set aside.
- Prepare Cream Mixture: In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Mix in the melted white chocolate, then gently fold in the whipped cream until fully combined.
- Layer: In a trifle dish or individual glasses, layer pound cake cubes, white chocolate cream, raspberries, and a drizzle of raspberry jam if desired. Repeat layers, finishing with cream and raspberries on top.
- Chill: Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- You can use sponge cake or angel food cake instead of pound cake.
- For added flavor, soak the cake cubes in raspberry liqueur before layering.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 26 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
