This white chocolate and raspberry trifle is the perfect dessert for special occasions. 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.