White Chocolate Raspberry Trifle

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This decadent Raspberry Trifle has layers of white chocolate ganache, white chocolate mousse, pound cake, fresh raspberries, and a whipped cream topping! It’s the best trifle to indulge in on special occasions.

Looking for more trifle ideas? My Mixed Berry Trifle recipe is always a hit!

Table of Contents

• Why You’ll Love This Raspberry Trifle
• Ingredient Notes
• What’s the Correct Way to Layer a Trifle?
• Tips for the Best Raspberry Trifle
• Frequently Asked Questions
• How to Store
• More Trifle Recipes
• Get the Recipe

Why You’ll Love This Raspberry Trifle

With layers upon layers of white chocolate raspberry goodness, this homemade white chocolate raspberry trifle makes a delicious treat. Here’s why you’ll want this on your holiday table this year:

• There’s no baking needed. This fluffy white chocolate trifle is a delicious no-bake dessert, and it’s so easy to prepare. It’s like deconstructed white chocolate raspberry cake, only you don’t need the oven!
• Easy to customize. This trifle recipe is super flexible. You can use dark or milk chocolate, and you can substitute the raspberries for strawberries or another fruit. It’s up to you.
• Occasion-worthy. This raspberry trifle is so fun to decorate for a special occasion. I like to make it in a clear trifle dish so all those gorgeous layers are visible. Topped with raspberries and shaved white chocolate, it basically decorates itself!

Ingredient Notes

Heavy whipping cream is a big player in this white chocolate raspberry trifle. You’ll use it in the ganache, the mousse, and the whipped cream topping. Then, you need just a few simple ingredients to make this trifle happen. Check out my notes below, and scroll to the recipe card for a printable ingredients list.

• Heavy Whipping Cream – Full-fat heavy cream will give you the smoothest results. You’ll want the heavy cream you use to make the mousse and whipped topping to be cold from the fridge.
• White Chocolate – I recommend white chocolate bars or white baking chocolate, as it melts down more smoothly for the ganache and mousse. Plus, you can chop up or shave the extra chocolate to use as a garnish.
• Mascarpone Cheese – This is a type of soft and mild Italian cream cheese. You want your mascarpone to be cool to the touch. It shouldn’t be fridge-cold. On the other hand, if it gets too warm, the cheese can be watery and hard to fix. If you don’t have mascarpone, the next best substitute is regular blocks of cream cheese.
• Pound Cake – This can be store-bought or homemade. Cut your pound cake into cubes.
• Powdered Sugar
• Vanilla Extract
• Raspberries – You can use fresh or frozen raspberries. If you’re using frozen, be sure to let them thaw completely, drain away any excess juices, and pat them dry.

What’s the Correct Way to Layer a Trifle?

Once you have prepared your chocolate ganache and the mousse, it’s time to assemble your raspberry trifle. Many people have asked me if there is a correct way to layer it. Here is the best way to layer the components of this trifle recipe:

• Pound cake
• Ganache
• Fresh raspberries
• Mousse
• and then repeat 🙂

Afterward, decorate the top with generous swirls of whipped cream and finish it off with additional raspberries, white chocolate pieces and white chocolate shavings. You’re ready to serve! Or, pop your trifle into the fridge until it’s time to dig in.

Tips for the Best Raspberry Trifle

• Add more toppings. Feel free to add ingredients to this trifle as you wish, whether it’s on the top or in the berry layers. Blueberries and sliced almonds are two of my favorite additions.
• Make individual servings. Don’t have a trifle dish? You can layer your ingredients into individual glasses instead for cute single-serving desserts.
• Use homemade whipped cream. It’s tempting to use Cool Whip instead of making your own whipped cream, but I promise, you’ll be missing out! This whipped topping comes together in minutes and tastes so much better than a store-bought alternative. Check out my post on how to make whipped cream for more tips.

Frequently Asked Questions

How to Store

• Store in the fridge: This trifle should be kept well-covered in the fridge. You can store it right in the trifle dish by covering it tightly with plastic wrap. Enjoy your leftover white chocolate raspberry trifle within 3 days.
• Can I freeze it? I don’t recommend freezing a trifle. Once you freeze fruit, it releases a ton of liquid as it thaws, which would ruin your trifle. If this dessert yields too many servings for your needs, you can divide each ingredient by half and make 5-6 servings instead.

More Trifle Recipes

• Boozy Baileys Chocolate Trifle
• Caramel Apple Trifles
• Red Velvet Berry Trifle
• Peppermint Cheesecake Brownie Trifle

Recipe

White Chocolate Raspberry Trifle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Lindsay
• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 10-12 servings
• Category: Dessert
• Method: Stove
• Cuisine: American

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Description

This decadent White Chocolate Raspberry Trifle is a holiday-worthy dessert with layers of fluffy pound cake, white chocolate ganache, white chocolate mousse, fresh berries, and whipped cream. 

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Ingredients

For the White Chocolate Ganache

• 6 tbsp (90ml) heavy whipping cream
• 8 oz (225g) white chocolate

For the White Chocolate Mousse

• 12 ounces (338g) white chocolate
• 2 cups (480ml) heavy whipping cream, cold, divided
• 8 oz mascarpone cheese*
• 1 cup (115g) powdered sugar

Additional Ingredients

• 15 oz pound cake, cut into cubes
• 9 oz raspberries

For the Whipped Cream Topping

• 1/2 cup (120ml) heavy whipping cream
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• Raspberries, for decorating
• White chocolate, for decorating

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Instructions

White Chocolate Ganache

1. Heat the heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Sometimes the white chocolate doesn’t completely melt. If that happens, microwave white chocolate mixture in 10 second increments, stirring well between each increment, until smooth.
2. Set aside to cool to about room temperature.

White Chocolate Mousse

1. Heat 1/2 cup heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Set aside to cool to about room temperature.
2. Add the mascarpone cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.
3. Slowly pour in the remaining 1 1/2 cups of the heavy whipping cream, allow it to incorporate with the cheese slowly so that it doesn’t end up lumpy.
4. Once all is combined, add the powdered sugar. Turn up speed to high and whip to stiff peaks.
5. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
6. Gently fold in the remaining whipped cream until well combined.

Assembly

1. Add about half of the pound cake cubes to the bottom of the trifle dish in an even layer.
2. Drizzle about half of the white chocolate ganache over the pound cake and spread evenly.
3. Add about half of the raspberries, spreading them out evenly.
4. Spread about half of the white chocolate mousse into an even layer over the raspberries.
5. Repeat another layer of pound cake, white chocolate ganache, raspberries and the remaining white chocolate mousse.
6. To decorate the top, make the whipped cream topping. Add all ingredients to a large mixer bowl fitted with the whisk attachment and whip until stiff peaks form.
7. Pipe swirls of whipped cream around the top of the trifle and finish it off with additional raspberries, white chocolate pieces and white chocolate shavings.
8. Refrigerate trifle until ready to serve. Best if eaten within 2-3 days.

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Notes

• Your mascarpone cheese should be cool, but not cold. If it gets too warm, it can get watery.

Nutrition

• Serving Size:
• Calories: 703
• Sugar: 48.4 g
• Sodium: 69 mg
• Fat: 37.8 g
• Carbohydrates: 83.1 g
• Protein: 8.6 g
• Cholesterol: 72.4 mg