White Chocolate Raspberry Trifle

• Produce

  • 1 6 oz container Raspberries, fresh

• Condiments

  • 1 cups Raspberry jam or preserves

• Baking & Spices

  • 3 tbsp Powdered sugar
  • 1/2 tsp Vanilla extract, pure
  • 1/2 cup White chocolate chips, good quality
  • 1 White chocolate shavings

• Dairy

  • 1 3/4 cup Heavy cream

• Other

  • 8 (approximate cups cubed angel food cake or pound cake (see note

Found on celebratingsweets.com

Description

Directions

• Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Transfer to a medium sized bowl. Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all).
• In a separate bowl, using a hand mixer or stand mixer, beat 1/2 cup heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture. The mixture should be completely smooth and creamy. Cover and chill for at least 2 hours. 
• Using a hand mixer or stand mixer, beat 1 cup cream, powdered sugar and vanilla until soft peaks form. Set aside (this will be the topping for the trifle).
• Add half of the cake to the bottom of a trifle dish or large glass bowl. Top with half the raspberry jam. Top the jam with ALL the white chocolate mousse and then sprinkle around half the fresh raspberries. Add remaining cake, remaining jam and reserved whipped cream. Top with remaining raspberries and white chocolate shavings (if desired). Chill until ready to serve. This keeps well for several hours.