White Chocolate Raspberry Trifle is also known as Victoria trifle, as it combines the basic elements of a vanilla sponge cake, whipped cream, and raspberry jam.
Trifles are very popular in crown entertaining for multiple reasons. It presents beautifully, feeds plentifully, and comes together easily. Using pre-bought sponge cake slabs make it all that much easier to make.
Ingredients:
White Chocolate Mousse:
200g good quality white chocolate
2/3 cup chilled heavy cream
1 cup chilled heavy cream
Trifle:
1 cup chilled heavy cream
3 Tbsp powdered sugar
1/2 tsp vanilla extract
8 (approximate) cups cubed sponge cake
200g fresh raspberries
1-2 cups raspberry jam
Method:
To make the mousse: Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Transfer to a medium sized bowl. Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all).
In a separate bowl, using a hand mixer or stand mixer, beat 1/2 cup heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture. The mixture should be completely smooth and creamy. Cover and chill for at least 2 hours.
To assemble the trifle: Using a hand mixer or stand mixer, beat 1 cup cream, powdered sugar and vanilla until soft peaks form. Set aside (this will be the topping for the trifle).
Add half of the cake to the bottom of a trifle dish or large glass bowl. Top with half the raspberry jam. Top the jam with ALL the white chocolate mousse and then sprinkle around half the fresh raspberries. Add remaining cake, remaining jam and reserved whipped cream. Top with remaining raspberries and white chocolate shavings (if desired). Chill until ready to serve. This keeps well for several hours.
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