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Raspberry and almond trifle

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Trifle is the quintessential Christmas dessert. Fruit, jelly, whipped cream, lady fingers and a bit of booze. A great make-ahead dessert for a crowd.

Ingredients

Scale
  • 18 ounces frozen unsweetened rasperries
  • 1/4 cup chambord
  • 1 cup raspberry jam
  • 3 1/2 cups cold whipping cream, divided
  • 12 ounces good quality white chocolate (Lindt), coarsely chopped
  • 1 1/4 t almond extract, divided
  • 1/2 cup sugar
  • 1/2 cup water
  • 7 to 10 ounces crisp lady fingers such as Boudoirs or Champagne
  • 12 ounces containers fresh raspberries
  • 3/4 cup sliced almonds, toasted

Instructions

  1. Put the frozen raspberries in a bowl and pour the chambord over the raspberries. Stir and set aside.
  2. Put the raspberry jam in a microwave proof bowl. Heat jam in a microwave for 1 to 2 minutes, until jam melts. Set aside.
  3. In a saucepan, heat 1 cup of cream just to a simmer. Remove from heat and whisk the chocolate into the hot cream until thoroughly combined and smooth. Set aside until lukewarm, about 10 minutes.
  4. With a mixer, beat the remaining 2 1/2 cups cream and 1/2 t almond extract together until the cream holds firm peaks. Fold in the lukewarm white chocolate and cream mixture until combined. Don’t overmix. Set aside.
  5. In a small saucepan, heat sugar and water until sugar melts and bubbles just start to form on the bottom of the pan. Remove from heat and stir in remaining 3/4 t almond extract.
  6. Depending on how big your glass dish you will make two or three layers. Divide up your layering ingredients (biscuits, melted raspberry jam, frozen raspberries & chambord, whipped cream & chocolate) accordingly.
  7. Dunk each lady finger completely in the sugar syrup and arrange side-by-side in the bottom of a glass trifle dish until the bottom of the dish is covered in biscuits. Spread a layer of melted jam on top of the biscuits. Cover the jam with a layer of frozen raspberries and chambord (they will be partially melted). Cover the frozen raspberries and chambord with a layer of whipped cream & chocolate. Repeat with one or two more layers (depending on the size of your dish).
  8. After your final layer of cream & chocolate mixture, place the fresh raspberries side-by-side and upside down on the top of the trifle. Scatter the toasted almond slices on top of the raspberries. Cover with plastic wrap and refrigerate at least 6 hours or overnight before serving.

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