Best 6 Raspberry White Chocolate Mascarpone Trifle Recipes

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**Raspberry White Chocolate Mascarpone Trifle: A Heavenly Dessert Delicacy**

Welcome to the tantalizing world of flavors where sweet raspberries, velvety white chocolate, and luscious mascarpone cheese intertwine to create a divine dessert experience. The raspberry white chocolate mascarpone trifle is an exquisite confection, a multi-layered masterpiece that captures the essence of indulgence. This article aims to guide you through the process of crafting this culinary delight, ensuring you create a trifle that will delight your taste buds and leave your guests craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 20

4 large eggs, separated
3/4 cup sugar divided
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
1 quart milk
1 1/2 cups sugar, divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
Chocolate shavings for finish

Steps:

  • For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
  • For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
  • For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
  • For whipped cream: Combine all ingredients and whip to a soft peak.
  • To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

RASPBERRY CHOCOLATE TRIFLE



Raspberry Chocolate Trifle image

"Elegant but easy" perfectly describes this rich and creamy trifle. Prepared pound cake, frozen berries and instant pudding combine to create one mouthwatering masterpiece that is great for both weekday dinners or special-occasion suppers.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
2 cups fresh or frozen raspberries, thawed
1 cup raspberry preserves
Whipped topping
Additional raspberries, optional

Steps:

  • Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.

Nutrition Facts : Calories 493 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 497mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.

RASPBERRY AND MASCARPONE TRIFLE



Raspberry and Mascarpone Trifle image

A Donna Hay recipe I found in our Sunday Herald. I love simple berry desserts like this so am saving it to try soon.

Provided by JustJanS

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup limoncello
1 cup water
2 tablespoons caster sugar
250 g mascarpone
600 g sour cream
1/2 cup icing sugar, sifted, plus extra
2 tablespoons lemon zest, finely grated
34 lady fingers
500 g raspberries

Steps:

  • Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
  • Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
  • Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
  • Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
  • Dust with extra icing sugar to serve.

Nutrition Facts : Calories 271.2, Fat 13.2, SaturatedFat 7.4, Cholesterol 134.9, Sodium 72.3, Carbohydrate 34, Fiber 3.8, Sugar 17.3, Protein 5.5

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Guests might think you slaved over this impressive-looking dessert, but it's a snap to assemble. Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results. -Karena Bauman, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 tablespoons sugar
2 tablespoons whole milk
1-1/2 cups whipped topping
One portion chocolate cake (7-1/2x5-inch rectangle) from the Delicate Chocolate Cake recipe, cut into 1/2-inch cubes
2 cups fresh raspberries
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.

Nutrition Facts :

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES



Triple Chocolate Trifle With Raspberries image

The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup plus 2 tablespoons unsalted butter, more for greasing pan
3 ounces finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3 tablespoons Cognac, rum or bourbon, optional
1/2 cup granulated sugar
8 tablespoons unsweetened cocoa powder, sifted
2 tablespoons cornstarch
Pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 ounces bittersweet chocolate, finely chopped (2 cups)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for whipped cream
1 to 2 pints fresh raspberries

Steps:

  • To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
  • In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
  • Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
  • In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
  • In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
  • Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
  • Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
  • Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram

Tips:

  • Use fresh and ripe raspberries for the best flavor.
  • If you don't have ladyfingers, you can use pound cake or angel food cake instead.
  • Make sure the mascarpone is cold before you whip it.
  • Don't over-beat the whipped cream, or it will become grainy.
  • Layer the trifle in a clear glass bowl so you can see all the pretty layers.
  • Chill the trifle for at least 4 hours before serving, or overnight for the best flavor.
  • Garnish the trifle with fresh raspberries, white chocolate shavings, or mint leaves.

Conclusion:

This raspberry white chocolate mascarpone trifle is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of fresh raspberries, creamy mascarpone, and decadent white chocolate, this trifle is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this raspberry white chocolate mascarpone trifle a try. You won't be disappointed!

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