White chocolate trifle recipe

White Chocolate Lemon Trifle

Start Candied Lemon Peel first by using a vegetable peeler to remove the peel from the lemon. Being sure to avoid as much of the white pith as possible. Cut strips into thinner strips. Save lemon for another use.

In a small saucepan place the peels and 2 cups water. Bring to a boil. Drain off water and repeat the process two more times for a total of three. Remove peels from the pan.

To the same pan over medium high heat, add two cups water and two cups sugar. Whisk until sugar is dissolved. Add peels back into pan and bring mixture to a boil. Reduce heat to low and continue to cook until the peels are tender and translucent (approximately 10 minutes). Remove peels from mixture and allow to cool.

In a medium mixing bowl add remaining ½ cup sugar and add lemon peels. Toss to coat. Remove peels and shake off any excess sugar. Store in an airtight container for up to 3 weeks.

For Trifle:

In a large mixing bowl, fold 2 cups prepared whipped cream into prepared white chocolate pudding. Set aside.

To assemble trifle, layer cubed pound cake on the bottom of the trifle bowl. Top with a layer of white chocolate pudding mixture and then a layer of lemon curd. Repeat until your trifle bowl is nearly filled. Top with reserved ½ cup whipped cream and candied lemon peels. Best when served immediately or can be refrigerated until ready to serve.

  1. To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.

  2. Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.

  3. The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.

  4. Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.

Method

  1. To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.

  2. Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.

  3. The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.

  4. Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.

Okay, so here’s another way to do Mother’s Day right, and the best part is how ridiculously simple it is! For all you dear readers who aren’t into baking, long hours spent over a hot stove, or even if you just HAVE to throw something together quickly and still maintain rock star status in the eyes of your loved ones…this is the dessert to run with. It requires only the ability to mix cream in a bowl, melt chocolate, and assemble pretty ingredients.

YOU can do this! All of you! And you can modify as needed. No trifle dish? Use a 9×13 pan. No fancy mixer? Elbow grease and a spatula work just as well! Okay, rock stars, check it out!

White Chocolate and Raspberry Trifle

2 12 oz. bags of white chocolate chips

1 quart plus 2 cups heavy whipping cream

¾ cup granulated sugar

Pinch of salt

1 tsp. vanilla

4 pints fresh raspberries

6 cups prepared yellow cake or pound cake, crumbled

In a double boiler over medium heat, melt 2 cups whipping cream with the white chocolate chips until smooth and creamy; set aside and cool completely, about 60 minutes. In your stand mixer or with a hand mixer, whip the remaining heavy cream, vanilla, sugar and salt until soft peaks form; set aside. To assemble your trifle you will need a trifle dish. It’s a clear glass vessel on a pedestal. They can hold anywhere from 1-4 quarts of food. This trifle makes about 3-4 quarts prepared. If you don’t have a trifle dish feel free to use a 4 quart clear glass mixing bowl. You will be making 3 equal layers and ending with fresh cream, a few raspberries and swirl of white chocolate ganache. Add one third of the crumbled cake to the bottom of the dish. Put 1/3 or the berries over the cake, drizzle 1/3 of the white chocolate ganache over top of the berries and top with the whipped cream. Repeat this process 2 more times and decorate the final cake with a few berries and drizzle of white chocolate. Refrigerate this cake for at least 1 hour or up to over night before serving.

No Bake White Chocolate Mousse and Raspberry Trifle

I am married to a British guy so we often have desserts in our house! I personally did not grow up having desserts all the time. In fact, it was considered a luxury in our house located at a tiny and somewhat remote island in the Philippines. When I was young, we had it, maybe, once a week usually on a Sunday when my Mom prepared a special lunch for everyone. If we were fortunate, we would have a family size Coke to go with it! And because it’s sweet – it may count as dessert….yes, seriously!

It wasn’t that we were poor or couldn’t afford it (we’re not rich either, just middle class). It just wasn’t in our lifestyle. We never had a proper oven growing up (electricity was super unreliable those days) so we never baked a cake. The only thing I remember that remotely resembled an oven was a gray metallic looking box filled with charcoal where my Mom would bake her Bread and Butter Pudding for the weekend (from left-over nutribuns from our school donated by the USAID!). My mom was Home Economics teacher and was in-charge of the canteen so we got to bring home uneaten buns on a Friday afternoon. It’s amazing how she managed to cook those bread puddings in that makeshift oven and they always turned out delicious!!!

So what does all that have to do with this White Chocolate Mousse and Raspberry Trifle? Nothing really….LOL. I just wanted to point out that I never had many desserts until I got married. My hubby has sweet tooth and loves chocolate so our desserts often revolve around chocolate! He grew up having sweet treats all the time as well – the exact opposite of my experience. However, I have only made trifle a few times in the 13 years we’ve been married so when he requested for dessert one weekend, I decided to make this No Bake White Chocolate Mousse and Raspberry Trifle. This is not a traditional English trifle but there’s raspberry and white chocolate mousse there so no one complained! Seriously, my whole family loved it though my husband suggested a drizzle of cream on top for his slice….you can never have too much cream as far as he’s concerned! Anyway, I only made 3 layers here but you can certainly adjust and double them or use individual trifle glasses. When raspberries are not in season or quite expensive (as they can be!), simply replace with strawberries! Make sure to use the best white chocolate you can find, too! Enjoy!

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By: Manila Spoon
Published: 08/27/2016

Layered with cake, white chocolate mousse and raspberries this no bake trifle is totally luscious! Quick, easy and so delicious!

Ingredients

  • 7 oz good quality White Chocolate
  • 1 3/4 cups heavy or double Cream, divided
  • 3 Tablespoons confectioners or icing sugar plus extra for dusting
  • 1/2 cup Sugar
  • 1 teaspoon fresh Orange or Lemon Juice
  • 3-4 cups fresh Raspberries plus a few extra for garnish
  • 1 Angel Food Cake, sliced into cubes (there may be extra left)

Instructions

  1. In a small pan over simmering water, melt the white chocolate with 1/4 cup heavy cream. Stir until smooth. Set aside and let cool.
  2. Beat the remaining 1 1/2 cups cream until soft peaks form. Slowly add the confectioners sugar and continue to beat until stiff peaks form. Fold the cooled white chocolate into the whipped cream.
  3. Combine the orange or lemon juice with the sugar. Gently toss the raspberries with the sugar and juice.
  4. Layer the trifle beginning with half the white chocolate mousse at the bottom. Add 2-3 layers of the cubed cake. Spread the raspberry mixture all over and top with the remaining white chocolate mousse. Or if you wish, you can simply double each layer by dividing the cake and raspberry mixture into 2 portions and the white chocolate mousse into 3 portions with the third portion as topping. Follow the same order as stated. You can also do this in individual glasses. Chill overnight.
  5. Garnish with extra fresh raspberries on top and dust with some icing sugar, if desired. May be served with extra whipped or pouring cream on top! Delicious.
  6. Notes: Before whipping the cream chill the mixer and beater(s). If you wish to double each layer, use at least 4 cups of raspberries. You may replace with strawberries, too.