Best 3 Raspberry White Chocolate And Almond Trifle Recipes

Prepare yourself for a delightful journey into the realm of culinary art, as we explore the tantalizing world of raspberry white chocolate and almond trifle. This irresistible dessert harmoniously blends delicate layers of white chocolate cream, tangy raspberry purée, and crunchy almond sponge cake, creating an exquisite symphony of flavors and textures. As you embark on this culinary adventure, we will guide you through the steps to create this impressive trifle, transforming your kitchen into a haven of sweet aromas and delightful flavors.

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RASPBERRY, WHITE CHOCOLATE AND ALMOND TRIFLE

Raspberry, White Chocolate and Almond Trifle image

Posted for ZWT6: Great Britain. Adapted from Bon Appetit. Prep time does not include chill time of 5 hours or up to 24 hours.

Provided by noway

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups chilled heavy whipping cream, divided use
12 ounces white chocolate, chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces french-style ladyfinger cookies, divided use
1 cup raspberry jam, melted, divided use
1.5 (12 ounce) packages frozen unsweetened raspberries, partially thawed, divided use
12 ounces fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

Bring 1 cup whipping cream to simmer in medium saucepan.
Remove from heat and add white chocolate. Whisk until smooth.
Cool to barely lukewarm, about 10 minutes.
Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks.
Fold in white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract and from heat.
Quickly submerge 1 cookie in syrup; shake excess back into pan. Place dipped cookie in bottom of 14-cup trifle dish. Repeat with enough cookies to cover bottom of dish.
Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over.
Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
Mound fresh berries in center of trifle. Sprinkle almonds around edge.
Cover and chill at least 5 hours and up to 24 hours.

Nutrition Facts : Calories 545.2, Fat 31.5, SaturatedFat 17.3, Cholesterol 147.1, Sodium 93.6, Carbohydrate 60.7, Fiber 4.6, Sugar 39.3, Protein 7.4

RASPBERRY, WHITE CHOCOLATE & MASCARPONE TRIFLE

Raspberry, White Chocolate & Mascarpone Trifle image

Reminiscent of tiramisu, but with the yummy addition of white chocolate, a hint of almond, and without the coffee. For special occasions. Time includes 4 hours for chilling.

Provided by Daydream

Categories Dessert

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup superfine sugar (caster)
3 cups water
1 lemon, zest of
1/4 cup amaretto liqueur
6 ounces mascarpone
1/3 cup superfine sugar, extra
2 eggs, separated
8 ounces white chocolate, grated
20 Savoiardi cookies (Italian light sponge finger biscuits)
2 cups fresh raspberries
1/3 cup sliced almonds, toasted

Steps:

Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
Reduce heat and let simmer for 10 minutes.
Remove from heat, add amaretto liqueur, and set aside to cool.
With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will “yellow” and become grainy.
In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
Gently fold through the mascarpone mixture along with the grated chocolate.
Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup – if dipped too long they will become mushy!
Line the base of an 8” x 11” (20cm x 26cm) serving dish with the biscuits.
Top with half the mascarpone mixture.
Sprinkle the raspberries over the mascarpone mixture.
Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.

Nutrition Facts : Calories 289.8, Fat 12.5, SaturatedFat 6, Cholesterol 56.8, Sodium 45.1, Carbohydrate 42.1, Fiber 2.5, Sugar 39.2, Protein 4.4

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS

Raspberry-Ricotta Cake with White Chocolate and Almonds image

Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!

Provided by Kim

Time 2h15m

Yield 12

Number Of Ingredients 14

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ cups whole milk ricotta cheese, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 cups fresh raspberries, divided
⅔ cup sliced almonds, divided
⅔ cup white chocolate chips
1 tablespoon turbinado sugar

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
Sift together flour, baking powder, salt, and nutmeg.
Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g

Tips:

Use fresh ingredients. This will make a big difference in the flavor and texture of your trifle.
Don't overbeat the cream. You want it to be stiff enough to hold its shape, but not so stiff that it's grainy.
Layer the trifle carefully. Start with a layer of cake, then a layer of fruit, then a layer of cream. Repeat until you've used up all of your ingredients.
Chill the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
Garnish the trifle with fresh fruit or whipped cream before serving.

Conclusion:

Raspberry White Chocolate and Almond Trifle is an easy and delicious dessert that's perfect for any occasion. With its layers of cake, fruit, and cream, it's sure to be a hit with everyone. So next time you're looking for a special dessert, give this trifle a try. You won't be disappointed!