Raspberry and almond trifle
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.
- Yield: 16 servings 1x
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
- Put the frozen raspberries in a bowl and pour the chambord over the raspberries. Stir and set aside.
- Put the raspberry jam in a microwave proof bowl. Heat jam in a microwave for 1 to 2 minutes, until jam melts. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.