Description
Indulgent white chocolate raspberry trifle offers a luxurious dessert experience that blends creamy sweetness with tangy fruit layers. Elegant yet simple, this dessert promises a delightful journey through rich textures and complementary flavors you’ll savor with each delectable spoonful.
Ingredients
Scale
Cake and Base:
- 1 box white cake mix
- Ingredients required on the box
Main Cream Components:
- 2 cups (480 milliliters) heavy cream
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (170 grams) white chocolate chips
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
Fruit and Garnish:
- 1 1/2 cups (180 grams) fresh raspberries
- 2 tablespoons (30 milliliters) raspberry jam
- White chocolate shavings or curls for garnish
Instructions
- Craft the foundation by transforming the white cake mix into a delicate, fluffy canvas following package guidelines. Utilize a spacious 9×13-inch pan, allowing the cake to cool completely before meticulously cubing into uniform, bite-sized morsels.
- Create a luxurious white chocolate mousse by gently melting chocolate chips in short microwave intervals, ensuring a silky-smooth consistency. Allow the chocolate to reach ambient temperature.
- Whip cream cheese and powdered sugar into a velvety blend, developing a rich, creamy texture that serves as the mousse’s base.
- Whisk heavy cream and vanilla until soft, billowy peaks form. Delicately incorporate the whipped cream into the cream cheese mixture, then fold in the cooled white chocolate, achieving a harmonious, airy mousse.
- Construct the trifle’s architectural layers by positioning half the cake cubes as the initial stratum. Enhance with a subtle raspberry jam drizzle for added depth.
- Generously spread white chocolate mousse atop the cake cubes, creating a creamy landscape punctuated by vibrant, fresh raspberries.
- Replicate the layering process, building a second tier of cake, mousse, and raspberries to create visual and gustatory complexity.
- Refrigerate the assembled trifle for a minimum of four hours, allowing flavors to meld and texture to settle.
- Conclude by adorning the chilled dessert with delicate white chocolate shavings and a scattering of pristine raspberries, transforming it into a stunning culinary masterpiece.
Notes
- Customize cake texture by using homemade or store-bought pound cake for denser consistency.
- Ensure white chocolate is at room temperature before mixing to prevent lumpy mousse and achieve smooth incorporation.
- Replace fresh raspberries with frozen ones during off-season, thawing and draining excess liquid beforehand to maintain dessert structure.
- Convert recipe to gluten-free by substituting white cake mix with almond flour or gluten-free cake mix for individuals with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes (for the cake)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg